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.
