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Loading...A classic Spanish almond cake from Galicia made with simple ingredients: ground almonds, eggs, and sugar. Naturally gluten-free and richly fragrant with lemon zest and cinnamon, it is traditionally finished with the Cross of Saint James stenciled in powdered sugar.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 290 kcalCalories
- 15 gFat
- 2 gSaturated Fat
- 30 gCarbs
- 2 gFiber
- 24 gSugar
- 7 gProtein
- 55 mgSodium
- 200 mgPotassium
- 70 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the cake batter
- 1 1/2 cups (150 g) blanched ground almonds
- 1 cup (200 g) granulated sugar
- 4 large eggs, separated
- Zest of 1 lemon
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
For finishing
- 2 tbsp powdered sugar, for dusting
Directions
- Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan, line the base with parchment, and dust the sides lightly with ground almonds.
- In a large bowl, beat the egg yolks with the sugar using an electric mixer on high speed for 4 to 5 minutes, until the mixture is pale, thick, and falls in a ribbon when the beaters are lifted.
- Add the lemon zest and ground cinnamon to the yolk mixture and beat briefly to combine, then fold in the ground almonds with a spatula until evenly incorporated.
- In a clean, dry bowl, whip the egg whites with the salt on medium-high speed until firm, glossy peaks form.
- Gently fold one-third of the beaten whites into the almond batter to lighten it, then fold in the remaining whites in two additions, taking care not to deflate the batter.
- Pour the batter into the prepared pan, smooth the top, and bake on the middle rack for 35 to 40 minutes, until the cake is deeply golden, risen, and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.
- Just before serving, place the Cross of Saint James stencil (cut from parchment) on top of the cake and dust generously with powdered sugar, then carefully lift the stencil away.
- Slice into wedges and serve at room temperature with coffee, dessert wine, or a small glass of sweet Moscatel.
Cook’s Notes
- For the most authentic presentation, cut a Cross of Saint James from stiff parchment or cardboard and use it as a stencil over the cooled cake.
- Use blanched, finely ground almonds for a tender, pale crumb; almond flour works as an equal substitute.
- The cake keeps well in an airtight container at room temperature for up to 4 days and actually develops more flavor on day two.
- Make sure no yolk contaminates the whites and that the bowl and beaters are grease-free for maximum volume when whipping.
- Do not open the oven during the first 25 minutes of baking or the cake may sink in the center.
