Summary

Ingredients

For the shortcrust pastry:

• 125 g butter
• 250 g flour
• 1 egg (s)
• 125 g suar
• 1 tablespoon, leveled cinnamon powder
• some breadcrumbs

For covering:

• 250 g almond (s), round
• 4 egg (s)
• 175 g powdered suar
• 1 teaspoon cinnamon powder
• 1 tablespoon orange blossom water
• some powdered sugar

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Instructions

1. Cut the butter into small pieces and beat in the food processor until frothy. Then add the egg and sugar. Finally mix in the cinnamon powder and flour.
2. Take the dough out of the food processor and knead again well on the lightly floured work surface. Then wrap in cling film and refrigerate for about 1 hour.
3. Grease a springform pan well and sprinkle with breadcrumbs.
4. For the topping, mix the almonds well with the powdered sugar. Whisk the eggs, mix with the cinnamon powder and orange blossom water and add to the almonds. Mix everything well.
5. Roll out the dough on a floured work surface. Pour into the springform pan and pull up a small edge. Pour the almond mixture on top and bake the cake for about 30 minutes in an oven preheated to 180 degrees.
6. Remove and let cool, then dust with icing sugar.