Spanish Almond Cake (Gluten-Free)
I found this almond cake recipe in one of my mum’s old cookbooks. Originally, the cake is from Mallorca, where almond trees grow in abundance.
It’s super moist and light and tastes a bit like marzipan. It goes very well with a scoop of vanilla ice cream!
Also, it’s gluten-free, as there’s no flour in it.
Happy Baking!
Ingredients
For the cake
6 eggs
200g icing sugar
200g ground almonds
2 tsp cinnamon
Zest from one lemon
1 tsp vanilla essence
Method
Preheat the oven to 175°C (fan) and grease a cake tin (26cm).
Separate the eggs.
Beat the egg whites until soft peaks form.
In a bowl - mix the icing sugar with the egg yolks and whisk until light in colour.
Add the vanilla essence, the cinnamon, lemon zest and almonds and whisk until well combined.
Carefully fold in the egg whites; don’t overmix the batter to keep the airy texture.
Pour the batter into the tin and bake for about 50-60 minutes or until a skewer inserted into the cake comes out clean.
Leave to cool on a wire rack.