Spanish · Dessert
Spanish Almond Cake
A rustic Spanish almond cake built on ground almonds rather than flour, lifted with whisked egg whites for a tender, faintly spiced crumb scented with lemon zest and cinnamon, finished with a scattering of toasted flaked almonds.
$1
15 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
380Calories
13.1gProtein
22.6gFat
36.7gCarbs
29.1gSugar
4.4gFiber
357mgSodium
149mgChol
2.6gSat Fat
331mgPotassium
130mgCalcium
2mgIron
0.4mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Spanish Hot Chocolate
local
Jerez Sherry
international
vegetarian
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and grease a 10cm/4 inch round cake tin, lining the base with a disc of parchment.
2
Separate the eggs, placing whites in one clean bowl and yolks in another.
3
Whisk the egg yolks with the sugar until pale and thickened, about 2 minutes, then stir in the lemon zest.
4
Sift the almond flour, cinnamon, baking powder and salt together, then fold into the yolk mixture until just combined.
5
In a clean bowl, whisk the egg whites to soft peaks, then fold gently into the almond batter in two additions, keeping as much air as possible.
6
Pour the batter into the prepared tin, smooth the top, and scatter over the flaked almonds.
7
Bake for 28-32 minutes until golden and a skewer inserted in the centre comes out clean.
8
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Almond Flour, finely ground
- 55g55g Sugar White
- 80g80g Egg, separated
- 4g4g Lemon, zested
- 1g1g Cinnamon Ground
- 2g2g Baking Powder
- 1g1g Salt
- 5g5g Almond, flaked, for topping, garnish, 1
