Almond Cake “Suzette” from the Frying Pan
1 h 5 min
Total Time
40 min
Cooking Time
25 min
Preperation Time
Ingredients
| 4 | eggs |
| 100 g | sugar |
| 200 g | ground almonds |
| 50 g | wheat flour |
| a little butter | |
| 4 | organic oranges |
| 150 g | sugar |
| 4 cl | orange liqueur (e.g. Grand Marnier) |
| 200 ml | orange juice |
| 1 tbsp. | butter |
| seeds from 1 | vanilla pod |
| 200 ml | cream |
| 1 pkt. | Bourbon vanilla sugar |
| ½ tsp. | gingerbread spice |
Instructions
Step 1 of 5:
Separate the eggs and beat the egg whites with half of the sugar until stiff. Beat the egg yolks with the remaining sugar until thick and creamy. Mix the almonds and the flour, then fold them into the egg yolks with the beaten egg whites in two batches.
Step 2 of 5:
Lightly brush a non-stick Fissler Frying Pan (Ø 28 cm) with butter. Pour the batter into the Frying Pan, place a matching Lid on top, and bake on the lower third of the hob setting for 20 to 30 minutes. Then remove the Frying Pan from the heat and leave the cake to rest in the Frying Pan without the Lid for about 10 minutes.
Step 3 of 5:
Wash 1 orange in hot water, dry it well, and remove the peel in fine zest strips. Peel all the oranges, including the white pith, and cut the segments out from between the membranes.
Step 4 of 5:
Cook the sugar with Grand Marnier, orange zest, butter, and half of the orange juice in a Sauté Pan until it forms a light caramel. Stir in the remaining juice and the vanilla seeds. Remove the pan from the heat.
Step 5 of 5:
Whip the cream with vanilla sugar and gingerbread spice until stiff. Slide the finished cake onto a cake plate without turning it out. While still warm, decorate attractively with the orange segments and drizzle with the Suzette mixture. Serve the spiced cream separately.
Tipp:
When removing the Lid, make sure that the moisture collected inside the Lid does not drip onto the cake.
