Our 7th anniversary was on Monday…so our anniversary came and went without me baking our almond cake. It was supposed to be our new anniversary tradition. Can it be a tradition if we’ve never done it? Hmmm. That’s a real tough one. So I made it a couple of days late, but this almond cake is a nice dessert. Often I go for dessert recipes that involve (large amounts of) chocolate, so it’s a fun change to have lemon and almond flavors. Happy Anniversary, Mitch!
1 3/4 cups ground almonds (grind the blanched almonds yourself or use almond meal)
6 eggs, yolks and whites separated
1 1/4 cups sugar
grated zest of 1 orange
grated zest of 1 lemon
4 drops almond extract
powdered sugar for dusting
Preheat oven to 350 degrees. Prep an 11-inch springform pan with a circle of parchment paper for easy removal (or butter and dust it with flour).
In a mixer bowl, beat the egg yolks and sugar until very smooth. Add the zests and almond extract; beat. Add the ground almonds; beat until well incorporated. Set batter aside. Clean beaters and bowl.
In mixer bowl, beat egg whites until stiff peaks form. Use mixer to fold egg whites and almond mixture together.
Pour batter into prepared pan. Bake at 350 degrees for 40 minutes (cake will feel firm). Cool completely and then remove from pan.
*High elevation consideration: Reduce sugar to 1 cup. Bake at 370 degrees for 36 minutes.
Source: Claudia Roden The Food of Spain