Spanish almond cake
You don't need to do a pilgrimage to Santiago de Compostela to enjoy a Spanish almond cake. With an extra portion of almond flakes.
Equipment
- 1 cake mold 28cm
Ingredients
- 400 gram almond flakes
- 200 gram butter
- 120 gram icing sugar
- 80 gram corn starch
- 50 gram ground almonds
- 6 eggs
- 2 tablespoons brandy
- 1 pack vanilla sugar
- 1 teaspoon baking powder
Instructions
The preparations
- Mix the cornstarch, ground almonds and baking powder together in a bowl.
- Melt the butter in a pan.
- Then stir in the icing sugar and vanilla sugar.
- Next also mix the egg yolks and the brandy under the butter mixture.
- Now pour this into the bowl with the starch, almond and baking powder. Mix everything together well.
- Beat the egg white stiff and fold it under the dough.
- Finally, add the majority (350 grams) of the almond flakes to the dough. Mix well.
Baking the Spanish almond cake
- Preheat an oven to 175°C and grease a mold with butter.
- Pour the dough into the mold. Now finish this with the remaining 50 grams of almond flakes.
- Then bake the cake in the oven for 40 to 45 minutes.
- Remove the cake from the oven and check with a knitting needle or a skewer whether the cake is done. To do this, prick in the middle. If no dough sticks to it, the cake is ready.
- Let the cake cool down to lukewarm before removing it from the mold. If it is still too hot, it risks breaking. When it has cooled completely, it can "stick" to the mold.
- Serve with a nice coffee (possibly with a splash of brandy) and possibly a large dollop of whipped cream.
Nutrition
Serving: 1pieceCalories: 658kcalCarbohydrates: 37gProtein: 16gFat: 51gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 177mgSodium: 262mgPotassium: 419mgFiber: 7gSugar: 18gVitamin A: 803IUCalcium: 202mgIron: 3mg
