Almond Cake

Serves 8–10

This version of a Spanish almond cake comes from Galicia and I looked to Claudia Roden’s wonderful book, The Food of Spain, for my inspiration. Her recipe calls for almond extract in addition to the ground almonds but I preferred the more subtle flavor without it. If you want a stronger almond taste, add just 4 drops of extract.

  • ½ pound blanched almonds
  • 6 eggs, separated
  • 1 ¼ cup superfine sugar
  • Zest of 1 orange and 1 lemon
  • Confectioner’s sugar for dusting

Preheat oven to 350°. Butter and flour an 11-inch springform pan and set aside. Grind the almonds very finely in a food processor and set aside. In a stand mixer, beat the egg yolks and sugar for 5–6 minutes, or until very pale. Beat in zests. Fold in reserved almonds.

With clean bowl and beaters, whip egg whites to stiff peaks. Carefully fold into almond mixture. Pour into pan and bake 35–40 minutes, or until firm to the touch. Cool completely in the pan. Dust with confectioner’s sugar before serving.