SPANISH ALMOND CAKE
So my first attempt was a cake already made in the family, but never by me. Whilst visiting an aunt in January whilst away at University - you know, to get my washing done, have a few home-cooked meals - she made this specific cake for desert after our Sunday roast.
She has been gluten free now for a number of years, so this cake is perfect for you or a family member if that's the case for you too. Not a single crumb of flour goes near this cake, relying solely on eggs and sugar.
I am, of course, talking, in this moment, about the Spanish Almond Cake that I confess to have fallen in love with. It's light, it's easy to make, it's gluten free and it tastes amazing. Perfect for the summer and perfect, too, for those barbecue nights we'll all be partaking in.
Pre-heat your oven to Gas Mark 4 (160c or 340F) and line an 8" round cake tin with greaseproof paper. Of course, a shallower tin can be used if necessary.
Ingredients:
6 medium eggs (size is important as the consistency needs to be right.)
300g/11oz caster sugar
300g ground almonds
Zest of 3 large lemons
Method:
With your sugar in the bowl, mix in the eggs one at a time with an electric whisk. An electric whisk is more efficient, as for this recipe you need as much air in the mixture as you can get. Whisk for at least two minutes, or until the mixture is fluffy, slightly foamy and has risen considerably in the bowl - this will be your indication as to the air inside.
Next, gently fold in the almonds and zest, carefully so as not to lose the air created.
That's it! Easy, all that's left to do is fold the mixture into your pre-lined tin and shove it in the oven.
Bake for around 50 minutes before taking out and leaving to cool on a wire rack and dusting the top with a little icing sugar.
To get that summer feeling - see picture - steep around 200g of fresh strawberries in some sugar before cutting up and serving with the cake.
Enjoy!
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