Majorcan Almond Cake Recipes

MAJORCAN ALMOND CAKE

Majorcan Almond Cake image

This naturally gluten-free cake is made with ground almonds, which are found aplenty on the Spanish island of Majorca (Mallorca). The cake should be beautiful and moist.

Provided by Diana

Categories World Cuisine Recipes European Spanish

Time 1h5m

Yield 10

Number Of Ingredients 8

Ingredients

1 teaspoon butter
2 tablespoons gluten-free bread crumbs
6 eggs
1 ½ cups white sugar
2 ¾ cups finely ground almonds (with skins)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
2 tablespoons rum

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 39.2 g, Cholesterol 112.7 mg, Fat 23.2 g, Fiber 4.8 g, Protein 12.3 g, SaturatedFat 2.7 g, Sodium 55.1 mg, Sugar 32.2 g

FLOURLESS LEMON-ALMOND CAKE

Flourless Lemon-Almond Cake image

Categories Cake Food Processor Mixer Dessert Bake Lemon Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Diabetes-Friendly

Yield Serves 8

Number Of Ingredients 6

Ingredients

1 1/3 cups blanched slivered almonds
8 tablespoons sugar
4 large eggs, separated
5 teaspoons packed grated lemon peel
1/2 teaspoon ground cinnamon
Pinch of salt

Steps:

Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.
Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper.

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