This dish is probably my most successful one so far this month! This cake is delicious – very dense, but with a wonderfully subtle citrus flavor and the perfect touch of sweetness. My only note (as I say in the video) is not to test it with a toothpick, as the top of the cake forms a hard crust that will not rebound back into shape like traditional, spongy cakes do. I’ll definitely be making this one again! Here’s the recipe, from The Vintage Mixer:
Spanish Almond Cake
- 1/2 pound (1 3/4 cups) whole almonds, preferably blanched
- 6 large eggs, separated
- 1 1/4 cups superfine sugar
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 4 drops almond extract
- Confectioners’ sugar for dusting
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners’ sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners’ sugar, then remove the paper.