Food & Drinks

This is what you want: Cake with aperol

This is what you want: Cake with aperol

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: cake with Aperol.

Aperol, the Italian liqueur with the fresh, bittersweet taste: delicious. Cake: delicious. Aperol cake should therefore be twice as delicious. Bake it yourself and then you'll taste: this is a case of 1 + 1 = 3.

INGREDIENTS

175 gr butter
225 gr light brown sugar
1 tablespoon Aperol
½ teaspoon almond extract
1 orange, zest grated and juiced
2 eggs (1 whole, 1 separated)
1 tsp baking soda
75 gr almond flour
2 egg whites
5 tablespoons Aperol, 2 tablespoons lemon juice and 125 gr sugar for icing

In Southern France and Italy you see everyone on terraces already slurping those big bubbles of orange soda around lunch. That's real vacation, that's Aperol Spritz. You naturally get that vacation feeling when you bring a bottle home. You can also slice this Aperol cake for lunch, no one will comment on that.

How to make cake with Aperol

  • Preheat the oven to 170 degrees.
  • Prepare a cake tin, greased with butter. Place a strip of baking paper over the bottom of the tin.
  • Mix the butter, sugar, Aperol, almond extract, orange zest and juice, and one whole egg and one egg yolk. Beat that well for a few minutes until it becomes light and frothy. Now gently fold the flour and almond flour into the batter.
  • Beat the three egg whites. Then gently fold the egg whites into the batter, keeping as much air in the batter as possible.
  • Pour the batter into the cake tin, bake the cake for 1 hour and 10 minutes until it has risen. Test with a wooden skewer to see if it is done.
  • Leave the cake in the pan for a while and poke holes in it while it is still warm. Drizzle two tablespoons of Aperol over the cake. Mix the rest of the Aperol with the lemon juice, stir in the sugar until you get a thick and sticky glaze and glaze the top of the cake. Let the cake cool, the glaze will then become firmer.

Text: FavorFlav