Spanish Almond Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour an 8-inch round cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

Steps:

• Preheat the oven to 180 C or 350 F.
• Line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.
• Keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.
• Then add the almonds and zest.
• Beat the egg whites and remaining tablespoon of sugar until stiff.
• Carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.
• The egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.
• Gently ease the batter into the lined tin.
• Place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.
• While the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.
• Bring to a gentle boil and simmer for about five minutes.
• Taste.
• The syrup should be quite tart.
• Cool and place in the fridge.
• When the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.
• Transfer to a plate and pierce four small holes in the top of the cake.
• Pour half the syrup over the top and serve with the rest of the syrup on the side.
• If you are making the cake ahead of time, I usually wait until a few hours before serving to pour the syrup over.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
• Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Steps:

• Finely grind the almonds in a food processor.
• With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
• With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
• Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
• Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

Steps:

• Butter and flour an 8 or 9 inch cake tin.
• Stir together the sugar, almonds, cinnamon and flour.
• Add egg yolks, brandy and chopped cherries.
• Combine well.
• Beat the egg whites until stiff and fold them into the yolk mixture.
• Transfer to the prepared cake tin.
• Bake in a preheated 325°F oven for 30 minutes until the cake tests done.
• Let the cake cool in the tin for 15 minutes before unmolding.

Steps:

• Prep:1hr › Cook:55min › Ready in:1hr55min Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.
• Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife. Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2-3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.
• Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.
• Bake for 50-55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.