How to make it

  • * Mix flour, brown sugar, spices and butter to a crumbly mixture. Knead into dough, add a little bit of water if necessary.
  • * Divide the dough into two balls, 1/3th and 2/3th of the dough, flatten a little, wrap in plastic foil and put in the fridge for about 1 hour.
  • * Grind the almonds and white sugar to a fine mixture (easiest in a food processor), add the 'advocaat' and shortly mix into a coherent mixture.
  • * Roll out the biggest portion of dough into a circle of about 25cm wide, and put this in the cake form, covering bottom and sides.
  • * Fill this with the almond mixture.
  • * Preheat the oven to 160 degrees Celsius.
  • * Roll out the smaller portion of dough into a circle of about 20 cm wide, and put on top. Push the dough rims together, closing off the inner mixture.
  • * Bake the cake for 30 minutes
  • * Brush some milk on top and scatter some almond shavings on top.
  • * Bake the cake for another 10 minutes, until the almonds start changing colour.
  • * Take the cake out of the oven and let it cool for 10 minutes inside the cake shape, before removing it.

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