Soon as I saw this cake on the blog Flagrante Delícia, I immediately added it to my list of “cakes to do” because there are combinations of ingredients that are simply perfect. Almond and Cinnamon is one of them!
So yesterday my kitchen was invaded by the smell of cake fresh from the oven… a sweet and engaging smell that anticipated a delicious cake!!!!!!
This time I tried to follow the recipe to the letter and only decrease a little on the sugar (I used 200g). It came out a little more toasted then Leonor ‘s cake because my oven is very hot, has no temperature control and everything must be done by eye.Almond Gató 250 g of raw ground almond 250 g sugar
6 eggs separated
1 teaspoon lemon zest fine
1 teaspoon ground cinnamon
Powdered sugar for dusting Preheat oven to 180 º C. Grease and line base with parchment paper and sides of a form with about 22 cm in diameter.
Mix the almonds with cinnamon and lemon zest.
Whisk the egg yolks and sugar in a bowl, until double in volume.
Whisk the egg whites.
Add the almonds beaten yolks beating well.
Add 1 / 3 of egg whites and beat.
Incorporate the remaining egg whites, slowly with a spatula.
Pour the batter into shape.
Bake for 35-40 minutes, or until a toothpick inserted in center of cake comes out clean.
Retrieve cat from oven and cool inside the shape.
Unmold and sprinkle with powdered sugar.
100% approved and a recipe to keep 🙂