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This almond cake has a light, melt-in-your-mouth texture similar to an Angel Food Cake due to all the egg whites. This cake has a lovely almond flavor, is very easy to make, and is fantastic served with fresh fruit, like sliced ripe peaches or berries.

Spanish Almond Cake
Chef Ciara Meaney
Serves 8-10

300g              almonds, ground
300g              sugar
1                   lemon, zested
7                   egg whites
Pinch             salt

Preheat oven to 350°.

Mix the ground almonds with the sugar. Add the lemon zest.  Beat the egg whites and salt until stiff and fold in the almond sugar mixture gently.

Line and 9” removable bottom cake pan with parchment paper. Add the cake mixture and smooth out the surface. Bake for 20 approximately minutes, checking to see if the top is browning after 15 minutes. The cake if done when a toothpick inserted in the middle comes out clean.

Serve with softly whipped cream and fruit of choice.

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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.