Yields: 8 servings
Savor the rustic charm of this Spanish Almond Cake, known affectionately as Gato de Almendra. With its rich almond base and enchanting hints of lemon zest and cinnamon, each slice promises to transport you to the sun-drenched terraces of Spain.
Ingredients
Almond Infusion:
- 200 grams of peeled almonds, ground to a fine whisper
- The zest of one small, sun-kissed organic lemon
- A dash of cinnamon, about half a teaspoon, to warm the soul
Sweet Structure:
- 150 grams of sugar, as sweet as a Spanish serenade
- 4 large eggs, separated with care
- 1 teaspoon of pure vanilla extract, to sing with the almonds
- A pinch of salt, to heighten the flavors
Garnish:
- Slivers of blanched almonds, for a delicate crunch
- A dusting of icing sugar, like a light frost in the morning
Method
- Warm your oven to a welcoming 180°C (356°F). Prepare a 19-20 cm round cake tin with a loving brush of butter and a lining of parchment paper.
- Begin by parting the yolks from the whites of the eggs, each to its own stage.
- Stir the ground almonds with the lemon zest, letting the citrus notes waltz through the almonds.
- In a separate bowl, whisk the yolks, sugar, a pinch of salt, and vanilla until the mix is pale and doubled in joy.
- Introduce the almond melody to the yolk symphony, sprinkle in the cinnamon, and mix until they're inseparable.
- In a different bowl, whisk the egg whites to stiff peaks, like clouds over the Mediterranean.
- With a tender hand, fold the egg whites into the almond base, creating a batter as light as the Valencian breeze.
- Gently pour the batter into the cake tin, smoothing the top to perfection.
- Bake in the heart of the oven for about 30 minutes. It's ready when it blushes golden and a toothpick comes out clean, like a perfect sunny day.
- Allow the cake to cool in its tin before coaxing it out.
- Adorn the cake with almond slivers and snow it lightly with icing sugar.
This Gato de Almendra is more than a cake; it's a slice of Spanish heritage, ready to be relished with a cup of coffee or as the sweet conclusion to a festive meal.
