Imperial Cake
The Imperial cake is a light sponge cake made with almonds and orange liqueur, traditional from Yucatán, Mexico.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 2 cups almonds
- 1 tablespoon flour
- 6 eggs, (separated)
- 1 tablespoon cream of tartar
- 1 3/4 cups sugar
- 1/2 tablespoons vanilla essence
- 2 cups water
- cinnamon
- 1 tablespoon orange zest
- 1 tablespoon orange liqueur
- 1/4 cups almonds
Preparation
2h
0 mins
Medium
- Preheat the oven to 165 degrees Celsius. Grease a 23 cm round cake pan.
- In a food processor, grind the almonds and mix with the flour, place in a deep bowl.
- In another deep bowl, beat the egg whites with an electric mixer until stiff peaks form. Add the cream of tartar and continue beating. Gradually add 1 cup of sugar, one tablespoon at a time, until a meringue forms.
- Add the egg yolks one at a time along with the vanilla and continue beating.
- With a spoon, fold in the ground almonds and mix well. Pour the mixture into the greased pan and bake for 30 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let the cake cool for 5-10 minutes before unmolding.
- In a saucepan over medium heat, cook the remaining sugar with 1 1/2 cups of water, cinnamon, and orange zest. Cook until the mixture is slightly thick. Add the orange liqueur, mix, and pour over the cake. Decorate the cake with sliced almonds and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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