Spanish almond cake
Prep time
Cook time
Total time
Author: Adapted from recipe for traditional Spanish almond cake Tarta de Santiago
Recipe type: Dessert
Serves: 10-12
Ingredients
- 4 medium eggs (separated whites and yolks)
- ½ cup (100 g) coconut sugar (or unrefined light brown sugar)
- ½ cup honey
- 1 cup (200 g) ground almonds
- 1 lemon zest, grated
- 1 tsp vanilla extract
- Pinch of cinnamon
- Pinch of salt
- Icing sugar for dusting
Preparation
- Preheat oven to 180 C (350 F). Line a 25 cm (10 inch) springform cake tin with parchment paper.
- In a mixing bowl beat the egg whites with a pinch of salt using electric mixer until soft peaks form. Whisk in coconut sugar and combine.
- In a separate bowl whisk the yolks with honey, cinnamon, vanilla and lemon zest until the mixture thickens slightly.
- Mix in the ground almonds and then gently fold in the whites.
- Pour into prepared cake tin and bake about 35-40 minutes until the tested comes out clean. Remove from the oven and allow to cool for 15 minutes before transferring to wire rack to cool completely.
- Dust with icing sugar and serve with strawberries or other fruit of your choice.
- Note: This cake is naturally gluten free so great for those who can’t tolerate gluten.
Recipe by Travelling oven at https://www.travellingoven.com/2015/08/spanish-almond-cake/