Preparation

1

Step 1

Carefully grease the Gugelhupf moulds. Place the whole almonds in the hollows at the bottom. Remove the baking tray or rack from the oven and preheat the empty oven to 180°C (gas mark 2–2½).

2

Step 2

Separate the eggs. Beat the egg whites with the salt until very stiff and set aside. Mix the egg yolks with the sugar until pale and fluffy. Briefly stir in the grated citrus zest, the ground almonds and the liqueur or juice. Fold in the beaten egg whites in three or four portions.

3

Step 3

Spoon the almond mixture very carefully into the prepared glasses so that the almonds do not move around on the bottom of the glass. Then divide the remaining dough between the four jars. Place on the cold baking tray and put in the preheated oven. Bake the almond cakes for 35–40 minutes. Test with a skewer.

4

Step 4

Remove the jars from the oven and place on a wire rack. Allow the cakes to cool slightly, then remove from the jars. Serve dusted with icing sugar. To store, seal the jars according to the instructions using a preserving ring, glass lid and preserving clips. Heat in a 100°C water bath for 30 minutes to preserve.

5

Step 5

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For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 4.0 Eggs
  • 1.0 Pinch Salt
  • 150.0 g Sugar
  • 1.0 zest Zest of one organic orange
  • 1.0 zest Zest of one organic lemon
  • 250.0 g Ground almonds
  • 3.0 tbsp Orange liqueur
  • Butter for the jars
  • Whole blanched almonds
  • Icing sugar to taste