Authortapasonline
RatingDifficultyBeginner

Almond cake - a traditional moist almond cake which is popular all year round in Spain, but especially so at Christmas and Easter. You can use a hand whisk for this recipe, but an electric one will considerably cut down on time.

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 6 Large Free Range Eggs
 300 g Ground Almonds
 300 g Caster Sugar
 1 tbsp Icing Sugar
 1 tsp Ground Cinnamon
 Zest of a Lemonfinely grated
1

Firstly, separate the egg yolks and whites.

2

Beat the egg yolks and caster sugar until light and creamy and then fold in the almonds, lemon zest and cinnamon.

3

Beat the egg whites until they form firm peaks and then fold into the mixture until well incorporated.

4

Grease a cake tin and dust with flour, then pour the mixture in, smoothing the surface.

5

Bake in a moderate oven for 45 minutes. Check with a skewer and if not cooked through, leave for another 5 - 10 minutes.

6

Allow to cool, then turn out and dust liberally with the icing sugar.

CategoryCooking Method

Ingredients

 6 Large Free Range Eggs
 300 g Ground Almonds
 300 g Caster Sugar
 1 tbsp Icing Sugar
 1 tsp Ground Cinnamon
 Zest of a Lemonfinely grated

Directions

1

Firstly, separate the egg yolks and whites.

2

Beat the egg yolks and caster sugar until light and creamy and then fold in the almonds, lemon zest and cinnamon.

3

Beat the egg whites until they form firm peaks and then fold into the mixture until well incorporated.

4

Grease a cake tin and dust with flour, then pour the mixture in, smoothing the surface.

5

Bake in a moderate oven for 45 minutes. Check with a skewer and if not cooked through, leave for another 5 - 10 minutes.

6

Allow to cool, then turn out and dust liberally with the icing sugar.

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