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Majorcan Almond Cake recipe

Majorcan Almond Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Almond cake

I ate this cake on my last holiday to Majorca and asked for the recipe straightaway. It's a nice recipe when you're looking for something easy but different.

25 people made this

IngredientsServes: 12

  • breadcrumbs for tin
  • 6 eggs
  • 300g caster sugar
  • 400g ground almonds, with skins
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 2 tablespoons rum

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Grease a loaf tin or casserole dish (preferably wide, so that the cake is not too tall) and sprinkle with breadcrumbs. Preheat oven to 180 C / Gas 4.
  2. Beat the eggs in a bowl until fluffy. Stir in the remaining ingredients one by one. Pour mixture into the prepared tin and bake in preheated oven for 40-50 minutes. Do a skewer test - push a skewer into the centre of the cake. When it comes out clean, the cake is ready. The cake should be beautiful and moist.

Make it gluten free

If you use gluten free breadcrumbs, this is a lovely gluten free cake.

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Reviews & ratingsAverage global rating:(12)


Traditionally Gluten-Free

The two traditional flours it’s easiest to find recipes for are almond and buckwheat, and those are also the two we’re most likely to have lying around. This recipe comes from Spain Recipes.

Ingredients

7 eggs. Yes, seven
1 1/2 cups sugar
1 tsp. ground cinnamon
1 tsp. grated lemon zest
1/2 tsp. vanilla extract
2 cups almond flour

Instructions

1. Preheat the oven to 400 degrees.
2. Get out your mixer. Also get out a medium-sized mixing bowl.
3. Separate your eggs. Egg whites go into the mixer bowl, egg yolks go into the mixing bowl.
4. Add the sugar into the mixing bowl (with the yolks). Mix!
5. Add the cinnamon and the vanilla extract to the mixing bowl. If you’re lazy (which come on, aren’t we all?) just go ahead and grate the zest straight in there and eyeball it rather than measuring. Mix!
6. Add the almond flour to the mixing bowl about 1/2 cup at a time. Mix thoroughly after each addition. This is going to get really stiff, folks. Probably “three days after you’ve thrown out your back” is NOT the time to make this cake, but live and learn.
7. Meanwhile, have your lovely assistant operate the mixer and whip the egg whites into stiff peaks. Consider your life choices: you probably should have made your lovely assistant do all the hand-mixing instead. Sorry guys.
8. Take about a third of the egg whites and mix it into the batter bowl. This is going to be a huge pain, because by this point your batter mostly resembles rapidly-drying cement. That’s how much give it’s got. Persevere. That’s the only advice I have.
9. Now “gently fold” the rest of the egg whites into the batter using a rubber spatula. That’s in quotes not for emphasis (which is just wrong that’s not how quotation marks work) but because it’s more of a euphemism than an instruction. You can’t gently fold the egg whites in there. There are like three times as many egg whites as anything else. (It could be worse: the actual source recipe calls for eight eggs but we didn’t have eight eggs.) You’re going to be mixing until your arm wants to fall off. “Gentle” is the last word I would use to describe this process. If your lovely assistant volunteers to help, refuse it as politely as possible in the hopes of manipulating them into doing the dishes later.
10. Put the batter into a Pan-sprayed pan. Original instructions were to use a ten-inch round pan but we didn’t have that so we just used whatever Pyrex came to hand. Use your best judgement. Bake for half an hour. (Ha. By half an hour, the toothpick was coming out clean – but the center of the cake was completely liquid. We put tinfoil over the top because it was getting pretty brown and then baked it in ten-minute increments for another half hour.)
11. Hurray! You have cake.

The batter was pretty good. The cake was also pretty good. Cinnamon taste is very strong, but the lemon zest does add a hint of citrus. It’s super sweet – I might try reducing the sugar next time. All in all, this is a great, light, sweet substitute for cinnamon rolls and sweet breakfast breads.


Almond Cake Recipe

T his (EASY) almond cake recipe is hard to goof! The sliced almonds make it look like a fancy pants professional-tough-to-make-cake. But this is a breeze!

I do have another almond cake - it's an almond pound cake. There's a couple differences - the almond pound cake doesn't have any "pieces" of almonds like this recipe does. And it's more like a true pound cake. This cake is "low-rise" - the pound cake rises higher.

Almonds are HUGE in Italian dessert recipes . We grind 'em, make flour from them, sliver them, and chop them. We definitely find a way to use almonds in a majority of our Italian cakes and cookies.

Make the effort to write it on your grocery list! They are not tough to find!

I have this cake baking while we are eating dinner. It is fantastic when it is warm and right out of the oven. And IF YOU HAVE LEFTOVERS - the next day it slices like a moist thick sugar cookie.

This almond cake recipe is a one layer cake. It's very moist and dense.

I'm not really too sure about substituting any ingredients. There just aren't that many things to sub out. But you can see some FAQs and ideas below .


Recipe Summary

  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter
  • ¼ cup milk
  • 4 ½ cups confectioners' sugar
  • ½ teaspoon almond extract
  • 1 cup chopped pecans

Preheat oven to 375 degrees F (190 degrees C).

In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.

Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

Combine 1/2 cup butter and milk in a saucepan bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.


ALMOND ICE CREAM

1/2 pound blanched almonds
4 cups water
1 1/4 cups sugar
1 Tbsp grated lemon zest
1 cinnamon stick

1. In a food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil (otherwise they turn into nut butter).

2. In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds. Place over high heat and bring to a boil, stirring constantly. Decrease high heat to medium and add the rest of the almonds, continuing to stir. As soon as the mixture boils again, remove from the heat and let cool completely. To cool quickly place mixture in a bowl, in a larger bowl add a few cups of ice and some water, place mixture filled bowl inside ice bowl and lightly spin mixture bowl. The ice water in contact with the bowl will quickly cool the mixture down.

3. Transfer the cooled mixture to an ice-cream maker, process and freeze according to the manufacturer's directions.

4. When ready to serve, remove from freezer about 20 minutes in advance to allow to soften slightly.


Almond and cinnamon cake recipe

This deliciously moist cake is gluten and lactose free!

Ingredients

  • 5 medium free range eggs
  • 200 g ground almonds
  • 200 g unrefined golden caster sugar
  • 15 g ground cinnamon
  • 50 g almond flakes
  • 15 ml vanilla extract
  • 5 medium free range eggs
  • 7.1 oz ground almonds
  • 7.1 oz unrefined golden caster sugar
  • 0.5 oz ground cinnamon
  • 1.8 oz almond flakes
  • 0.5 fl oz vanilla extract
  • 5 medium free range eggs
  • 7.1 oz ground almonds
  • 7.1 oz unrefined golden caster sugar
  • 0.5 oz ground cinnamon
  • 1.8 oz almond flakes
  • 0.1 cup vanilla extract
  • 1 cup cinnamon sticks
  • 1 cup cinnamon sticks
  • 1 cup cinnamon sticks

Details

  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 45 mins
  • Serves: 8

Step-by-step

  1. Pre-heat the oven to 180°C/160° fan/Gas 4 and grease and line a 9 inch cake tin with baking parchment.
  2. Using two bowls, separate the eggs placing the whites in one bowl and the yolks in another.
  3. Using an electric handheld or freestanding mixer, whisk the egg whites until stiff, and in the other bowl, whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
  4. Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
  5. Next slowly add the egg white mixture, carefully folding in after each addition so you don't lose any of the air in the mixture.
  6. Pour into the lined cake tin and sprinkle with the flaked almonds.
  7. Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
  8. Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon bark in the centre.

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Ingredients

  • Cooking spray
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¾ cup unsweetened plain almond milk
  • 1 teaspoon apple cider vinegar
  • ½ cup olive oil
  • ½ teaspoon pure almond extract
  • 1 15 oz. can apricot halves in heavy syrup (such as Del Monte), drained
  • 1 tablespoon apricot preserves

Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. (If you don&rsquot have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.)

Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add milk and vinegar stir to combine. Add oil and almond extract stir until very well combined, about 60 strokes. Transfer to prepared pan. Note: The gluten in the flour gives this eggless cake structure. Be sure to stir the batter for the full 60 strokes to activate it.

Arrange apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from oven. Brush cake (not apricot halves) with apricot preserve mixture.

Return cake to oven and bake until light golden and a wooden pick in the center comes out clean, 10 to 15 minutes. Transfer pan to a wire rack and let cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes


Almond Cake with Mixed Berries

Preheat the oven to 325°. Lightly coat a 9-inch springform cake pan with baking spray and line the bottom with parchment paper.

In a medium bowl, whisk the almond flour with the baking powder and salt. Set aside one-third of the berries in a small bowl for garnish.

In a large bowl, using a handheld electric mixer, beat the eggs with the granulated sugar and rosewater, if using, at medium-high speed until very thick and glossy, about 12 minutes. Fold in the almond flour and the remaining berries in 3 alternating batches, ending with the almond flour, just until blended. Scrape the batter into the prepared pan and smooth the surface.

Bake the cake for about 55 minutes, until a tester inserted in the center comes out clean. Transfer to a rack and let cool for 10 minutes. Unmold the cake and let cool completely.

Top the cake with the reserved berries and dust with confectioners&rsquo sugar. Serve with crème fraîche.


Almond Cake

This splendid almond cake (Tarta de Santiago) is found in every pastry shop in Santiago de Compostela, the final destination of the famous Christian pilgrimage route through Northern Spain. It is however originally a Jewish Passover cake, containing no flour.

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Tips and techniques

  1. For best results use blanched almonds and grind them yourself, but you can also buy ground almonds
  2. Claudia uses a few drops of almond essence to enhance the flavour of the almonds
  3. The eggs are separated so that the whites can be beaten to make the cake lighter
  4. When you beat the egg-yolk mixture and add the almonds, the mixture becomes very stiff. Lighten the mixture with a dollop of the whisked egg whites, before carefully folding in the rest.

Ingredients

  • 250g blanched almonds
  • 6 eggs, separated
  • 250g caster sugar
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 4 drops almond extract
  • Butter, to grease the cake tin
  • Flour, to dust the cake tin
  • Icing sugar, for dusting the cake

Preparation method

Grind the almonds finely in the food processor.

Beat the egg yolks with the sugar to a pale cream with an electric mixer, then beat in the orange and lemon zests and almond extract. Add the ground almonds and mix very well.

With the cleaned mixer, whisk the egg whites until stiff and fold them into the egg and almond mixture - the mixture is so thick that you need to turn it over quite a bit into the egg whites.

Grease a spring-form cake tin around 28cm in diameter (preferably non-stick) with butter and dust it with flour, then pour in the cake mixture.

Put the cake into an oven preheated to 180 degrees C/gas mark 4 for 40 minutes until it feels firm. Let it cool before turning out. Dust the top with icing sugar. If you like, cut the shape of a Santiago cross out of paper and place it int the middle of the cake before dusting with icing sugar. Then remove the paper shape.

Add 1 teaspoon of ground cinnamon to the almond and egg mixture

In Majorca, they make a similar almond cake called gato d'ametla, which is flavoured with the grated zest of 1 lemon, 1 teaspoon of ground cinnamon and sometimes a few drops of vanilla extract

In Navarre, they cover the cake with apricot jam

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Comments

Those look amazing! I love almonds and almond extract, so this looks like one I'll love! Thanks for the recipe! Pinning!:)

If you love almonds and almond extract then you'll definitely be a fan of this recipe. Hope you like it!

I'd totally fight you for the last bear claw - or these. OMG I need some! Pinned!

Thank you so much! And don't tell anyone but I'd totally share with you. :)

Thanks a lot! That was great and for that reason easy to make.

You're welcome! Hope you enjoy the recipe!

August 06, 2018 at 12:10 am

Almond looking wonderful. Looking delicious. Super easy too. I m bookmarking this recipe .

October 25, 2019 at 10:28 am

This was fantastic. I actually made it for breakfast bc it bakes up quickly, but my family ate the whole thing! Will double next time and bake 2. Thank you.

October 25, 2019 at 10:41 am

I've never thought about it for breakfast--that's a brilliant idea!

December 19, 2019 at 12:17 pm

I made this at the last minute for my office's holiday dessert contest, which had almonds as a theme ingredient this year. I picked this because it looked easy and fast, but to my surprise I actually won! This cake beat out much fancier desserts, I almost felt guilty for winning with something so easy. Thank you for a great recipe!

December 20, 2019 at 8:41 am

Oh my gosh! This makes me SO happy! Now I can call it an award-winning recipe. :)

February 07, 2020 at 4:40 pm

Could this recipe is almond flour instead of regular flour?

February 08, 2020 at 8:40 am

I've never tried it so I can't be sure. But I think it's worth a try!

Hi Emily..does this have a crust? I was looking at the pictures and it looks like it does. Thank u

It doesn't! The batter bakes up so it has a bit of a crispy bottom, but it's crust free. :)

Lisa Tran and Schyler Van Schaick

OK - my daughter and I made this last night. It definitely was easy to make but it did not rise at all as seen in the photos. They were more like bars or flat blondies rather than a cake, but delicious nonetheless. I think we needed a bit more details regarding the instructions. I knew it wouldn't turn out great because I have never creamed butter with eggs before. I've creamed butter and sugar and I've whisked eggs, but we could not get the butter and eggs to a cream consistency. We got beaten eggs with small chunks of whipped butter. We just went ahead with the recipe and added the sugar and flour. It also did not "pour" into the pan. It was like a frosting or quick bread, not cake batter, that we had to spread into the pan. We also only had raw whole almonds on hand so we "slivered" a few by hand and added to the top before baking. Because raw almonds may be more "bland" than the pre-slivered ones you can buy, we added a sprinkle of cinnamon sugar on top as well. We also drizzled on an almond-flavoured glaze before serving.

I'm sorry it didn't turn out as expected, but your almond glaze sounds amazing!

November 08, 2020 at 10:45 am

This was my exact experience! I couldn't figure out if I was doing it right. It was very thick - not a pourable batter. Should it be pourable? It's cooling now, and smells delish, but didn't rise at all.

November 09, 2020 at 8:09 am

It is a little thicker than a normal batter and doesn't rise very much. Hope it turned out!

I'm assuming you meant cream butter and sugar, then add eggs one at a time, Also as I was jotting down the recipe I realized your recipe doesn't list baking powder which I thought was odd. Wondering if that was on purpose or an oversight I love almond flavor. I'd go make it right now if it was 4 a.m.

meant to type if it Wasn't 4 a.m.

Nope! For this recipe, you cream the butter and eggs first. I've done that before in a few other recipes. And this one should be fine without the baking powder.

This was amazing! I doubled the recipe and used an 8.5 by 14 pan. I had to use one tablespoon of almond extract and half a table spoon of vanilla because I ran out or the almond extract, but it turned out great! A nice dense "snacking cake". I know I'm super late but I'm so glad I saw this recipe.

I need to try doubling it. Yum!

August 24, 2020 at 11:58 am

Can I use just vanilla? I am out of almond extract.

Unfortunately, the almond extract is what makes it an almond cake. You can try it but I'm not sure how it will taste. It might be rather bland.

September 21, 2020 at 12:56 pm

This has become my go-to dessert when I have a family dinner! I've made it with and without the almonds (depending on what was in the pantry) and have used part almond, part vanilla extract in a pinch. It always goes over well and is soooo nice leftover with coffee. Thank you for this recipe!


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