Traditional Spanish almond cake

When I was a child no one had food allergies that we knew about but nowadays they seem to be a big problem.  My daughter in law has an intolerance for gluten and dairy and so with that in mind here is a recipe for a cake that is gluten and fat free but still delicious.  This is a traditional Spanish almond cake, it is usually decorated with a cross within a shield in honour of Santiago but my template making skills didn't extend to the shield.  A cross is of course appropriate today.

TRADITIONAL SPANISH ALMOND CAKE

 

 

• 4 eggs, separated
• 175g (6oz) golden caster sugar
• pinch of ground cinnamon
• 200g (7oz) ground almonds
• pinch of salt

 

Preheat the oven to Gas 4/180C/350F

Butter and line a 22cm loose bottomed cake tin

Whisk the egg whites with the pinch of salt until soft peaks form. 

Whisk in half the sugar a tablespoon at a time

In a separate bowl whisk the egg yolks with the rest of the sugar and cinnamon until thick and the mixture leaves a trail when the beaters are lifted out

Fold in the almonds followed by the egg whites

Pour into the tin and bake for 50 minutes or until the cake is firm to the touch

Remove from the oven and allow to cool in the tin for ten minutes before removing then turn onto a wire rack to cool completely

Dust with icing sugar

As you can see the top will sink slightly but this is normal

 

This cake has a delicate almond flavour but if you like you could add almond essence or more cinnamon to your own taste.  It might even work with a lemon flavour.  My wife was amazed that you could make a cake this good with no flour of butter.