Pastel de Santa Clara

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (120g) almond flour 1 cup (120g) almond flour
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 4 large eggs 4 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 teaspoons baking powder 2 teaspoons baking powder
• ½ teaspoon salt ½ teaspoon salt
• Zest of 1 lemon Zest of 1 lemon
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 2g
• Carbohydrates (total, sugars): 45g, 28g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the vegetable oil, eggs, milk, vanilla extract, lemon zest, and lemon juice.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
8. 8.
   Once the cake has cooled, prepare the glaze by mixing powdered sugar and lemon juice until smooth. Drizzle the glaze over the cake.
9. 9.
   Slice and serve the Pastel de Santa Clara, and enjoy!

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for a smooth texture in the cake batter.
• 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 teaspoon of almond extract to the batter.
• Dust the finished cake with powdered sugar for an elegant presentation.
• Serve the Pastel de Santa Clara with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful combination of flavors.
• If you prefer a stronger lemon flavor, add more lemon zest to the batter.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Pastel de Santa Clara as a delightful dessert after a Mexican feast or as a sweet treat for any occasion. Pair it with a cup of hot coffee or tea to enhance the flavors.

Presentation advice

To present the Pastel de Santa Clara beautifully, dust the serving plate with powdered sugar before placing the cake on it. Garnish with a sprig of fresh mint or a few sliced almonds for an elegant touch.