Spanish Almond Cake

Naturally gluten-free – our all-time favourite from Spain

We first fell in love with this almond cake on Mallorca – and since then, it has become a true classic in our home. Simple, moist, and completely flourless, this cake is naturally gluten-free and the perfect companion for a picnic, a day at the beach, or just an afternoon coffee at home.

Ingredients (for a 24 cm springform pan)

• 6 eggs (M)

• 350 g ground almonds

• 200 g sugar

• 70 g melted butter

• 1 tsp organic lemon zest

  

Preparation

1. Preheat the oven to 180 °C (top/bottom heat).

   Line the base of the springform pan with baking paper and lightly grease the sides.

2. Separate the eggs. Beat the egg whites with 50 g sugar until stiff peaks form.

3. In a separate bowl, mix the egg yolks with the remaining sugar, almonds, lemon zest, and melted butter until creamy.

4. Gently fold in one third of the egg whites, then carefully fold in the rest until you have a light, airy batter.

5. Pour the batter into the prepared pan, smooth the top, and bake for about 40 minutes (check with a skewer).

6. Let the cake cool, remove from the pan, and dust with powdered sugar if desired.

Tips 

• The cake becomes extra moist and flavorful if you let it rest for a day.

• For a twist, add a little cinnamon or orange zest to the batter.

• Cut into slices and pack in a lunchbox – it’s perfect to take along for school trips, picnics, or a day at the beach.

ENJOY!

 Have you tried this recipe? Share your creation with us on Instagram @glutyfreeclub