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Michael in Phoenix

REC: Spanish Almond Cake. Made it this weekend and loved it. One bowl, one baking pan.


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Joined: Dec 9, 2005

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Posted to Thread #30565 at 9:28 pm on Oct 23, 2018

From Milk Street Magazine:

We couldn't stay out of this cake, and finished it between the two of us, even though we weren't supposed to!

Spanish Almond Cake
(Tarta de Santiago)

Start to finish: 1 hour, plus cooling (10 minutes active) / Servings 8

Crème fraiche and fresh berries are the perfect accompaniments for this flourless cake from Spain. All the cake to cool to room temperature before serving.

Don’t use a toothpick to test the cake for doneness. Instead, gently press the center of the cake with a finger; the center should feel firm and the surface should be deeply browned. –Julie Rackow

240 grams (1 cup plus 2 tablespoons) white sugar
3 large eggs, plus 3 large egg whites
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
250 grams (2 1/2 cups) blanched almond flour
35 grams (3 tablespoons) turbinado or demerara sugar
37 grams (1/3 cup) sliced almonds, chopped

Heat the oven to 350°F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.

In a large bowl, combine the white sugar, whole eggs, egg whites, salt and both extracts. Whisk vigorously until well combined, 30 to 45 seconds; the mixture will be slightly frothy but the sugar won’t be fully dissolved. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the center of the cake feels firm when gently pressed with a finger, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes.

Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment, then re-invert the cake onto a rack. Let cool completely before serving.


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