Spanish Almond Cake Recipe
This delicious & light cake is very typical of the Alicante region of Spain where Almond trees grow abundantly. It also just so happens to be one of the cakes we make in the Spanish Cookery Workshop on our Yoga Breaks in Spain.
But first, lets remember what’s so special about almonds. Almonds are one of nature’s wonder foods. They’re one of the most nutritious nuts, high in calcium and magnesium (great for strong bones), potassium, vitamin E and phytochemicals. They’re high in protein and mono-unsaturated fats, too. All of these give the almond amazing cancer and heart disease fighting properties. And if you’re training hard, you’ll know that magnesium and potassium are on your list of things to get into your body post workout.
Here’s the recipe for Spanish Almond Cake. Its very easy to make so invite friends over to enjoy this with you.
Ingredients
- 375gr caster sugar … or less if you prefer less sweetness
- 190g ground almonds
- 190g plain flour .. wholemeal if you like
- 3 heaped teaspoons of baking powder
- 4 eggs
- Ground Cinnamon
- The rind from 3 grated lemons
- 350ml milk
- 350ml olive oil
This will easily make an 8 inch cake, most likely 10!
How to Cook
Heat the oven to 170 degrees.
Separate the egg whites & yolks, put them into seperate bowls.
In the yolk bowl, add half the sugar, beat it well or with a mixer until thick & creamy, then slowly add the milk, oil, cinnamon .. a good dessertspoon of cinnamon .. and the lemon rind. Mix well and add the ground almonds, flour and baking powder.
In the egg white bowl, beat the whites until stiff then add the rest of the sugar.
Mix the egg white mixture in with the egg yolk & mix well. The mix should be thick & sticky, if not, add a little more milk.
Grease or line a 8 or 10 inch cake tin, sprinkle some cinnamon powder on the base of the tin. Pour the cake mix in the tin & place in over for 35/40 mins .. after 30mins carefully put a skewer/knive in the centre, if it comes out clean it’s ready.
