in Spain

Spanish almond cake

updated

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Ingredients for 1 servings:

  • 200 g sugar
  • 4 eggs
  • ½ tsp cinnamon
  • 1 lemon(s), untreated, peel
  • 300 g ground almonds
  • some fat, for the mold
  • 1 tbsp powdered sugar
  • 2 tbsp almonds, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

We brought the recipe back from our holiday in Mallorca

Grease a 24cm springform pan and dust with 1 tablespoon of ground almonds. Preheat oven to 175°C (350°F) top/bottom heat. Beat eggs and sugar until very fluffy. Fold in cinnamon, lemon zest, and remaining almonds. Pour batter into the springform pan and smooth the surface. Bake in the preheated oven for about 40-45 minutes. Do not open the oven door during baking, as this will cause the cake to collapse. Let the cake cool in the oven and garnish with chopped almonds.

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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.

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