Traditional Spanish Almond Cake

Ingredients

• 2 cups (240g) ground almonds 2 cups (240g) ground almonds
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 6 large eggs 6 large eggs
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/2 cup (120ml) lemon juice 1/2 cup (120ml) lemon juice
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (100g) powdered sugar, for dusting 1/2 cup (100g) powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 2g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 8g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large bowl, whisk together the ground almonds and granulated sugar.
3. 3.
   In a separate bowl, beat the eggs until light and fluffy. Gradually add the egg mixture to the almond mixture, stirring until well combined.
4. 4.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. 5.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the lemon zest, lemon juice, water, and powdered sugar. Bring to a boil over medium heat, stirring until the sugar has dissolved. Remove from heat and set aside.
7. 7.
   Once the cake is done, remove it from the oven and let it cool for 10 minutes. Pierce the top of the cake with a skewer or fork, then slowly pour the lemon syrup over the cake, allowing it to soak in.
8. 8.
   Let the cake cool completely before removing it from the pan. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Make sure to use finely ground almonds for the best texture in the cake.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For an extra burst of flavor, add a splash of almond extract to the cake batter.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• If you prefer a stronger lemon flavor, add more lemon zest to the syrup.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This cake tastes even better the next day as the flavors have a chance to meld together.

Serving advice

Serve the Spanish almond cake at room temperature for the best flavor and texture. Dust with powdered sugar before serving for an elegant presentation.

Presentation advice

To enhance the presentation, garnish the cake with a few toasted almond slices or fresh berries. Serve on a decorative cake stand or plate for an eye-catching display.