RECIPE BY: SILKE BECKER

SOURCE: silke’s friend

SERVES: 6

almond cake

Ingredients

  • 6 eggs
  • 250 g icing sugar
  • 250 g ground almonds
  • ½ tsp baking powder
  • 1 tsp vanilla extract, or to taste
  • 1/8 tsp cinnamon
  • 1 lemon, zest of

Instructions

Preheat oven to 175 C (350 F)

  • Separate eggs. Beat egg whites with a little bit of salt to very stiff consistency, leave in fridge.
  • Beat egg yolks and icing sugar until primrose color and foamy, creamy consistency.
  • Add baking powder, vanilla, cinnamon and lemon zest.
  • Add almonds. This is quite a sticky matter! Make sure to scrape dough from edge of bowl so that everything forms a homogenous mass.
  • Fold in egg whites carefully.
  • Lightly brush a 26 cm mold with olive oil and cover bottom with baking paper.
  • Bake for approximately 55 mins.

Download PDF here: Spanish Majorcan Almond Cake Silke Becker

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