Majorcan almond cake is an interesting and simple cake to bake – made with just a few ingredients and no flour. The main role is, of course, played by ground almonds (without skins), while freshly grated citrus zest and cinnamon add wonderful flavour. The cake is moist and has a slightly sticky texture reminiscent of French macarons. Who is tempted to give this recipe a try?
Ingredients for the almond cake:
- 7 large eggs
- a pinch of salt
- 250 g caster sugar
- finely grated zest of 1 orange
- finely grated zest of 1 lemon
- 1 teaspoon ground cinnamon
- 280 g ground almonds
All ingredients should be at room temperature.
Separate the egg whites from the yolks. Place the egg yolks and sugar into the bowl of a stand mixer and whisk until pale, light and fluffy. Add the citrus zests and cinnamon and whisk to combine. Add the ground almonds and mix thoroughly. In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Add them to the almond mixture in several batches, gently folding after each addition.
Line a 25 cm cake tin with baking parchment. Pour the almond batter into the tin and level the surface.
Bake at 180ºC for 5 minutes, then reduce the temperature to 140ºC and continue baking for 45 minutes, or until a skewer inserted into the centre comes out clean. Do not overbake, as the cake may become dry. Leave to cool in the oven with the door slightly ajar. Remove from the oven, dust with icing sugar and decorate with almonds.
Serve with almond or vanilla ice cream.
Enjoy!
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