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Galician Almond Cake recipe (Dessert)

Yield: 8 servings

some   unsalted butter and all-purpose flour for preparing pan
½ teaspoons ground cinnamon
1/3 cups all-purpose flour
4   eggs
¾ cups granulated sugar
some   powdered sugar for dusting
½ tablespoons grated lemon zest
3 cups (scant 1 pound) blanched almonds, finely ground

Posted by Margo on Mar 14, 2008


Butter a 9-inch round cake pan with 2-inch sides and then dust with flour, shaking out any excess.

In a large bowl, combine eggs, lemon zest, cinnamon and granulated sugar and whisk together until smooth and foamy. Add almonds and mix well. Add flour a little at a time, mixing well after each addition. Continue to mix until all ingredients are fully incorporated and batter is smooth.

Transfer batter to prepared pan. Bake cake in a preheated 400-degree oven about 30 minutes, or until a knife inserted into center comes out clean. Remove from oven and, holding cake pan 6 inches above a counter top, drop pan onto counter. This simple dropping action "shocks" the cake, making it easier to remove from pan.

Transfer cake to a wire rack and let cool in pan a room temperature. Run a knife around inside of pan to loosen cake sides and then invert cake onto rack and lift off pan. Place cake upright on a serving plate. To serve, dust top with powdered sugar, with or without a scallop shell stencil in center.

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