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Almond Liqueur Cake

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My friends recently brought me some lovely almond liqueur from Portugal which is so smooth and delicious I couldn’t help but imagine it moistening and flavouring a cake.


I wanted to start with a simple and plain cake recipe. I used Carla’s hot milk sponge cake from the More-with-Less Cookbook by Doris Janzen Longacre. Once the cake had cooled, I pierced it with a metal skewer and poured about two and a half shots of liqueur over it, which the cake greedily absorbed. I finished the cake with a chocolate ganache made using some lovely Spanish chocolate another friend gave me.



Rating: Tasty – I will probably make it again


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