Spanish · Dessert
Spanish Almond Paste Cake
A dense, moist Spanish almond cake built on ground almonds rather than flour, lifted with lemon zest and a whisper of cinnamon in the style of Andalusian and Balearic almond tortas. The crumb is close and fudgy, with a toasted-nut richness that needs little adornment beyond a dusting of sugar.
$1
15 minsPrep
30 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
413Calories
10.7gProtein
26gFat
38.9gCarbs
28.8gSugar
3.6gFiber
213mgSodium
133mgChol
7.1gSat Fat
270mgPotassium
108mgCalcium
1.8mgIron
0.3mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Spanish Horchata de Chufa
local
Fino Sherry
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C and butter a 10cm round cake tin, then line the base with parchment.
2
In a bowl, whisk the beaten egg and sugar together until pale and slightly thickened, about 2 minutes.
3
Stir in the melted butter, lemon zest and cinnamon until combined.
4
Fold in the almond flour, sifted cake flour and baking powder until just incorporated, taking care not to overmix.
5
Pour the batter into the prepared tin and smooth the top with a spatula.
6
Bake for 28-32 minutes until golden on top and a skewer inserted into the centre comes out clean.
7
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool fully before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Almond Flour, ground almonds, lightly toasted
- 55g55g Sugar White
- 60g60g Egg, beaten
- 20g20g Butter, melted
- 10g10g Cake Flour, sifted
- 3g3g Lemon, zested
- 1g1g Cinnamon Ground
- 2g2g Baking Powder
