Ingredients
- 3 eggs at room temperature
- 150g of flour
- 80g of almond powder
- 1 tsp of baking powder
- 175g of brown sugar
- 100ml of whole cream
- 60g of melted butter
- 5 tbsp of orange blossom water
- 1 jar of Bonne Maman Raspberry Jam
For the icing:
- 1 tbsp of water
- 90g of powdered sugar
Step 1: Preheat oven to 150°C (300°F).
Step 2: In a bowl, whisk the eggs and sugar until pale. Continue to whisk and add the cream. Gently fold in flour, baking powder and almond powder. Then pour in the cooled melted butter as well as the orange blossom water.
Step 3: Pour the mixture into a buttered and flour-coated baking dish and then bake at 150°C (300°F) for 45 minutes to 1 hour. Take the cake out of the oven and set on a cooling rack.
Step 4: Prepare the icing by mixing the water and powdered sugar until obtaining a smooth
consistency.
Step 5: Cut out circles from the cake using a cookie cutter. Coat a circle with Bonne Maman
Raspberry Jam and add a second circle on top.
Step 6: Cover with icing and let set for 30 minutes before serving.
Recipie's product
Raspberry Jam
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