Spanish Almond Cake

Plain and simple. I like it.

Spanish Almond Cake

This comes from “Food Worth Making” by Sam Mannering

3 eggs
1 Tblspn sherry
150g ground almonds (freshly ground makes all the difference)
150g caster sugar

  • Pre heat the oven to 180°
  • Line a small cake tin with baking paper
  • Separate the eggs
  • Put the yolks, sherry and 130g of sugar into your cake mixer and beat until slightly pale
  • Stir in the ground almonds
  • Whisk the egg whites until soft peaks form
  • Add the remaining 20g of sugar into the egg whites and whisk until glossy, stiff peaks form
  • Gently fold 1/3 of the whites into the mix with a metal spoon. Adding the rest in two batches.
  • Fill the cake tin with the mix and bake for 35 mins
  • Cool completely before serving

Best with a blob of cream or a cuppa.

Sam reckons the cake is better after a day. I agree.

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