Santiago almond cake
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
CUISINE
Spanish
COURSE
Baking
Method
Blitz the almonds in a food processor until fine. Beat egg yolks with the sugar until light and creamy.
Add the lemon and orange zest and almond extract. Add the ground almonds and mix in.
Beat the egg whites until stiff peaks and fold them into the almond mix.
Grease an 11inch spring form or loose bottom tin and pour in cake mixture. Bake at 180°C for 40 minutes. Let the cake cool on a wire rack and dust with icing sugar. If you wish cut out a paper cross before dusting and lay it on cake.
Ingredients
225g whole almonds, skins removed
6 eggs, separated
155g icing sugar
zest of 1 orange
zest of 1 lemon
4 drops almond extract
Method
Blitz the almonds in a food processor until fine. Beat egg yolks with the sugar until light and creamy.
Add the lemon and orange zest and almond extract. Add the ground almonds and mix in.
Beat the egg whites until stiff peaks and fold them into the almond mix.
Grease an 11inch spring form or loose bottom tin and pour in cake mixture. Bake at 180°C for 40 minutes. Let the cake cool on a wire rack and dust with icing sugar. If you wish cut out a paper cross before dusting and lay it on cake.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.