in Dessert Recipes, Spain

Almond cake from Spain

Spread the love

Ingredients for 12 servings:

  • 250 g almonds, peeled
  • 250 g powdered sugar
  • 8 eggs
  • 1 vanilla pod(s)
  • 1 lemon(s), the peel
  • 1 pinch of cinnamon
  • Oil, for greasing the mold
  • Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Almendra Cat

Separate the eggs. Then beat the powdered sugar with the egg yolks until smooth. Add the grated lemon zest, cinnamon, and vanilla. Finely grind the almonds and stir in. Beat the egg whites until stiff and fold in. Pour the batter into the greased pan and bake in a preheated oven at 180°C for about 50 minutes. Let cool and dust thickly with powdered sugar. In summer, you can also serve with a scoop of almond ice cream.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spicy zucchini cake with puff pastry

Pasta sauce with tuna and tomatoes