Gató d'ametlla with Citrus Syrup

Ingredients

• 200g (1 3/4 cups) ground almonds 200g (1 3/4 cups) ground almonds
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon almond extract 1 teaspoon almond extract
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1/4 teaspoon salt 1/4 teaspoon salt
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 100g (1/2 cup) all-purpose flour 100g (1/2 cup) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• For the citrus syrup: For the citrus syrup:
• Juice of 2 oranges Juice of 2 oranges
• Juice of 1 lemon Juice of 1 lemon
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 36g (Sugar: 28g)
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the ground almonds, sugar, eggs, almond extract, lemon zest, orange zest, and salt until well combined.
3. 3.
   Gradually add the melted butter, mixing well after each addition.
4. 4.
   In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the almond mixture and fold gently until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the citrus syrup. In a small saucepan, combine the orange juice, lemon juice, and sugar. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from heat and set aside to cool.
8. 8.
   Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
9. 9.
   Once the cake has cooled, poke several holes on the surface using a toothpick or skewer. Pour the citrus syrup over the cake, allowing it to soak in.
10. 10.
    Serve the Gató d'ametlla in thin slices, drizzled with additional citrus syrup if desired.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the cake batter to achieve the desired texture. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Citrus — Use fresh oranges and lemons to extract the juice and zest for the cake and syrup. This will ensure a vibrant citrus flavor.

Tips & Tricks

• For an extra burst of citrus flavor, add a tablespoon of orange or lemon zest to the cake batter.
• Serve the Gató d'ametlla with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• If you prefer a stronger almond flavor, you can add a few drops of almond extract to the citrus syrup.
• To make the cake gluten-free, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
• Leftover Gató d'ametlla can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Gató d'ametlla as a dessert after a delicious Spanish meal. Dust the cake with powdered sugar before serving for an elegant touch.

Presentation advice

To enhance the presentation, garnish each slice of Gató d'ametlla with a sprig of fresh mint or a twist of citrus zest. Serve on a decorative plate or cake stand for an eye-catching display.