Gató de almendra (Mallorcan almond cake)

Name: Gató de almendra (Mallorcan almond cake)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 7-10 Tbsp Grease; 8 Eggs (Gr. M); 1 package Bourbon vanilla sugar; 250 g Sugar; 300 g ground almonds (without skin); 7-10 Tbsp grated peel of 1 organic lemon and organic orange; 1 TEASPOON Cinnamon; 30 g whole almonds (without skin); 7-10 Tbsp Icing sugar; 7-10 Tbsp long wooden skewer; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

7-10 Tbsp Grease
8 Eggs (Gr. M)
1 package Bourbon vanilla sugar
250 g Sugar
300 g ground almonds (without skin)
7-10 Tbsp grated peel of 1 organic lemon and organic orange
1 TEASPOON Cinnamon
30 g whole almonds (without skin)
7-10 Tbsp Icing sugar
7-10 Tbsp long wooden skewer
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Grease a springform pan (26 cm Ø). Separate the eggs. Cream egg yolks, vanilla sugar and sugar with the whisks of the mixer.
2
Stir in ground almonds, lemon and orange peel and cinnamon. Beat egg whites until stiff and fold in.
3
Spread almond paste into the mould. Bake in a hot oven for 50-60 minutes. After approx. 50 minutes, check with a long wooden skewer whether the dough is baked through. If there is still tough dough sticking to the skewer, bake the cake for another 5-10 minutes (not longer, otherwise the very juicy cake will dry out).
4
If necessary, cover the last 5 minutes with aluminium foil so that the surface does not become too brown.
5
In between, roughly chop the almond kernels. Roast them in a small pan while turning them brown. Take out, let cool down.
6
Take the cake out of the oven. Carefully loosen the rim of the springform pan. Let it cool down and remove from the bottom of the mould. Dust the cake with plenty of icing sugar and sprinkle with the roasted almonds.