Spanish cuisine · Desserts & Sweets

Alicante Almond Cake

Flourless almond cake from Alicante with plenty of lemon zest and cinnamon, firm outside and moist inside.

Ingredients · for 8 servings

• 300 g ground almonds
• 250 g sugar
• 5 eggs
• 2 organic lemons (zest)
• 1 tsp cinnamon
• 1 pinch salt
• 1 tbsp butter for the pan
• 3 tbsp powdered sugar for dusting

Instructions

1. Preheat the oven to 175°C, grease a 24 cm springform pan with the butter and line the base with parchment paper.
2. Separate the eggs and beat the egg whites with a pinch of salt into a stiff foam that doesn't slide when the bowl is turned upside down.
3. Beat the egg yolks with the sugar for 4–5 min. until pale and creamy, then stir in the grated zest of both lemons and the cinnamon.
4. Fold in the ground almonds – the mixture becomes very thick – then gently fold in the egg whites in three additions until no white streaks remain.
5. Pour the batter into the pan, smooth the top and bake for 40–45 min. until the surface is deep golden brown and a wooden skewer shows only moist crumbs.
6. Let the cake rest in the pan for 20 min., release from the ring, let cool completely and dust thickly with powdered sugar before serving.