Spanish · Dessert
Almond Cake
A lightened Spanish almond cake built on whipped eggs and almond flour instead of butter, keeping the nutty, moist crumb of a classic tarta de Santiago while landing well under 250 calories a slice. Fresh raspberries and a scattering of flaked almonds finish it with brightness and crunch.
$1
15 minsPrep
26 minsCook
51 minsTotal
MediumLevel
Nutrition per serving
293Calories
12.2gProtein
14.9gFat
30.9gCarbs
16.7gSugar
4.2gFiber
225mgSodium
95mgChol
2.1gSat Fat
292mgPotassium
105mgCalcium
1.8mgIron
0.3mcgVitamin B12
7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Café con leche
international
vegetarian
sweet-spot
Instructions
1
Heat the oven to 170°C and line a 10cm/4 inch round cake tin with baking paper.
2
Whisk the whole egg, egg white and sugar together for about 3 minutes until pale and roughly doubled in volume.
3
Fold in the almond flour, cake flour, baking powder and lemon zest in two additions, keeping as much air in the batter as possible.
4
Fold through the greek yogurt until just combined and no streaks remain.
5
Pour the batter into the prepared tin, smooth the top, and bake for 24-28 minutes until golden and a skewer comes out clean.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
7
Scatter the flaked almonds over the top and arrange the halved raspberries just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g fine almond flour
- 0.7 oz20g cake flour
- 11 egg, whisked (50g)
- 7/87/8 egg whites, whisked to soft peaks (30g)
- 1 oz28g sugar white
- 1.1 oz30g greek yogurt
- 0.1 oz3g baking powder
- 0.1 oz4g zested lemon
- 0.2 oz6g flaked, scattered on top almond
- 1.6 oz45g halved raspberry
