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150 g butter
130 g caster sugar
3 eggs
195 g plain flour
1 dl crushed gingersnaps (regular or orange-flavoured)
2 tsp baking powder
2 tsp cardamom
100 ml orange juice
100 ml cream
For the topping
100 g butter
150 g slivered almonds
85 g caster sugar
3 tbsp plain flour
Splash of almond liqueur
Grease ramekins or a springform pan with butter and sprinkle over the crushed gingersnaps.
Cream the butter and sugar until light and airy, then beat in the eggs, one at a time. In a separate bowl, mix together the dry ingredients, then add to the wet. Stir in the orange juice and cream.
Pour the batter into the ramekins or springform pan, then bake in a 180 °C oven for about 20 minutes (a whole cake will take a bit longer).
Meanwhile, make the topping by putting all the ingredients into a saucepan and bring to the bubble, stirring all the time. Spoon the topping over the baked cakes and place back in the oven until golden brown.
We welcome retailers who value style, quality, a wide range of kitchen products and excellent value for money.
Maku kitchen life products are sold in well-stocked department stores and supermarkets across the country.
Viinikankatu 36, FI-33800 TAMPERE
tel. 03 2521 211
marketing@tammerbrands.fi
