Spanish Almond Cake
Spanish Almond Cake is the kind of after-dinner treat you simply cannot refuse.
After a big meal, a slice of cake is tempting but you might hesitate. Don’t hesitate on this cake! Spanish Almond Cake is the kind of after-dinner treat you simply cannot refuse. A cup of coffee, a slice of cake…what better way to extend a delicious evening’s meal? I love this cake for many reasons, but you’ll have to make this and decide on your own!
What gives this cake such an amazing texture is almond flour. Almond flour is going to have some graininess, some moisture, and a hint of nutty flavor, all three of these traits help to make this Spanish Almond Cake irresistible. To this mix, I like to add a little bit of brightness in the form of citrus, two kinds of citrus, to be exact. Lemon and orange zest are a simple way to bring a pop of zing that pairs naturally with the almond flavor of the cake.
For garnish, I like to scatter slivered almonds over the top. I think it serves two purposes: it clearly shows what’s in the cake but it also adds a bit of crunch. And what harm could a dusting of powdered sugar do? Absolutely none, other than to bring a hint of finishing sweetness to a delightful cake.
Spanish Almond Cake is an ideal end to a beautiful meal, and a great excuse to keep everyone around the table for a few minutes longer to enjoy the company of friends. I like to serve this with a scoop of vanilla ice cream and of course coffee or espresso.
Spanish Almond Cake is from the Spanish Tapas dinner at Table for 12. It’s served with a Shaved Brussels Sprout Salad, Grilled Shishito Peppers, Paella Mixta, and Patatas Bravas with Aioli.
Spanish Almond Cake
Ingredients
- 6 eggs
- 1 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon almond extract
- 1 lemon, zested
- 1 orange, zested
- 2 1/4 cup almond flour
- 1 cup slivered almonds
- Vanilla ice cream, for serving
Preparation
- Preheat the oven to 350°F and prepare a 9” springform pan with cooking spray. *Note: you may also use a 9x2-inch square pan.
- Mix the eggs, sugar, vanilla, and almond in a stand mixer until light and fluffy. The batter should make ribbons when you drizzle it on top of itself.
- Add the almond flour, lemon zest, and orange zest to the whipped eggs and gently fold into the dough. Batter should have no lumps.
- Pour batter into the prepared springform pan. Scatter slivered almonds over the top of the cake. Bake for 30 - 35 minutes or until a toothpick comes out clean.
- Slice and enjoy with ice cream.