Recipe: Aperol cake

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

In the south of France and Italy, you see everyone on the terraces already slurping those big glasses of orange fizz around lunchtime. That’s a real vacation: Aperol Spritz. You’ll automatically get that holiday feeling when you bring home a bottle. You can also slice into this Aperol cake before lunch; no one will complain about that.

How to make Aperol cake

• 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 thoroughly for a few minutes until light and frothy. Now carefully fold the flour and almond flour into the batter.
• Beat the three egg whites until stiff. Then carefully fold the egg whites into the batter, retaining as much air as possible.
• Pour the batter into the cake tin and bake the cake for 1 hour and 10 minutes, until risen. Test with a wooden skewer to see whether it is done.
• Leave the cake in the tin for a little while and poke holes in it while it is still warm. Drizzle two tablespoons of Aperol over the cake. Mix the remaining Aperol into the lemon juice, stir in the sugar until you have a thick and sticky glaze, and glaze the top of the cake. Let the cake cool; the glaze will become firmer.

Also read:

• 24 hours in Turin
• Spice up your life! Impress this summer with spicy mixers
• Good news for people from Amsterdam: how to enjoy your summer vacation in your own city

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