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Spanish Almond Cake recipe (Dessert)

Yield: 12 servings

8   eggs, separated
1 cup sugar
2   oranges
2 teaspoons cinnamon
1 cup ground almonds
½ cups blanched almonds, finely chopped
cups freshly squeezed orange juice
1 cup sugar

Posted by MollyDD on Jan 17, 2008


Mix well the egg yolks with the sugar, orange zest, cinnamon, and all the almonds. Beat the egg whites until stiff and fold them in. Pour into a greased and floured 10-inch (26 cm) cake pan and bake in a preheated 350 degree F (180 degree C) oven for about 1 hour.

Make a syrup by bringing to the boil the orange juice with the remaining sugar. Remove from the heat and stir to dissolve the sugar.

When the cake has cooled, make little holes on the top with a fork to allow the juice to be absorbed, and turn it out onto a deep pan or dish that will just contain it and the syrup. Pour the syrup on top and leave to soak for a few hours or overnight.

A nice way of serving this splendid cake is with orange (or apricot) slices in syrup.

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This is by far the best cake recipe that I have ever made. If you really want to treat yourself and your family, you need to try this!
Written by Irene on Jan 17, 2008
Great recipe. I did make some changes due to not having all the necessary ingredients. This will become one of my favorite recipes! Thanks.
Written by Kristine on Jan 19, 2008
Spanish Almond Cake is a great recipe indeed.
Written by RiVD on Aug 29, 2010
I just made this cake in a spring form pan. Next time I will put parchment paper on the bottom as it stuck really badly.
I was a bit confused by this recipe and would like clarification please: The recipe requires 2 question: for zesting? Then it requires 2 1/2 cups of orange took about 5 oranges to make that much.
I made the syrup with 2.5 cups of OJ, adding 1 cup of sugar as instructed. Then I cooled both the cake and the "syrup".
The syrup never seemed to get very syrupy. It still was very watery. But I spooned some into the holes on the top of the cake. Then I turned the cake over onto another plate and started spooning some more. I never used all 2.5 cups of the "syrup" because I was afraid it would get too soggy. There was around 1.5 cups of "syrup" left over when I decided to stop. I put it into the refrigerator to set.
I am hoping when we finally cut into it, it isn't extremely wet. Can somebody please tell me if this is how it was supposed to be done? It seemed like too much OJ as far as I'm concerned. Also, the cake started browning very early (30 mins) and cooking it the entire hours again was too long. I took it out at 50 mins but I wish I would have covered the top with foil. My gas oven has been calibrated and is extremely dependable for the temperature setting. I will let you know how it turns out...
Written by Dianne on Mar 13, 2011's done. It has been in the fridge all night.
I had a small piece and it was extremely soggy (as I suspected)! I used less than a cup of the "syrup" and it
was wet as a sponge. My suggestion to anyone who makes this
recipe is: Use only the juice from the 2 oranges that you
use for zesting. My only other thought is that the 2.5 cups of "syrup" (which it is not), is this must be a type-o! The cake itself is good and would probably be good without any juice or "syrup".
Written by Dianne on Mar 14, 2011

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