Spanish-Style Almond Cake
Mandeltorte spanische Art is a recipe with fresh ingredients from the cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 30 g butter (for the pan)
- 30 g sugar (for the pan)
- 400 g whole, peeled almond kernels
- 450 g sugar
- 8 egg yolks
- 1 tsp bitter almond aroma
- zest of 1 lemon
- 30 g sugar (to dust)
- powdered sugar (to sprinkle)
Instructions
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1.
Grease a springform pan with butter and coat with sugar. Distribute almonds in it. Roast in preheated oven at 220 °C fan on the middle rack until almonds are pale yellow, about 15 minutes.
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2.
Set aside 50 g roasted almonds. Grind remaining almonds very finely in an almond mill. Boil 450 g sugar with 100 ml water. Add ground almonds and simmer for 5 minutes over low heat, stirring constantly until the mixture becomes translucent. Remove from heat and let cool to lukewarm. In a bowl beat egg yolks. Whisk over a hot water bath into a pale, thick batter.
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3.
Add the warm almond mixture while stirring. Add almond aroma and lemon zest, stir everything together. Keep the mixture still over the water bath and warm for 15 minutes (do not boil) until it thickens, stirring frequently.
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4.
Pour the batter into a parchment-lined springform pan, top with remaining whole almonds and dust with sugar. Bake in preheated oven at 180 °C fan on the middle rack for about 40 minutes.
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5.
Cover the cake with parchment paper after about 15 minutes of baking to prevent excessive browning on top. Let it cool in the pan for about 10 minutes before removing and sprinkling with powdered sugar.
