Mallorcan almond cake (Gató de ametlla)

Name: Mallorcan almond cake (Gató de ametlla)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 8 Eggs (size M); 1 package Bourbon vanilla sugar; 250 g Sugar; 300 g crushed almonds; 1 TEASPOON ground cinnamon; 7-10 Tbsp grated peel of 1 untreated lemon and 1 orange; 30 g Almond kernels without skin; 1 TEASPOON Oil; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

8 Eggs (size M)
1 package Bourbon vanilla sugar
250 g Sugar
300 g crushed almonds
1 TEASPOON ground cinnamon
7-10 Tbsp grated peel of 1 untreated lemon and 1 orange
30 g Almond kernels without skin
1 TEASPOON Oil
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Separate eggs. Beat the egg whites in a large mixing bowl until stiff, chill. Whip egg yolks, vanilla sugar and sugar until light creamy. Stir in almonds, cinnamon, lemon and orange peel. Carefully fold in the egg white. Grease a springform pan (26 cm Ø). Pour in the egg and almond mixture, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes (test with sticks). Finally cover with aluminium foil if necessary
2
Divide the almonds in halves. Heat the oil in a small pan. Roast the almonds brown over medium heat while turning them, take them out, let them cool down and chop them roughly
3
Remove the mould from the oven. Use a knife to remove the cake from the edge of the mould and let it cool down. Remove the cake from the mould, dust with plenty of icing sugar and serve sprinkled with almonds
4
Waiting time approx. 1 hour