Step into the world of Spanish culinary heritage with our Gato de Almendra recipe! This delightful almond cake, deeply rooted in tradition, captures the essence of Spain's rich gastronomic culture. Finely ground almonds provide the foundational flavor, offering a subtle nuttiness that mingles harmoniously with the citrusy zest of organic lemon and a touch of aromatic cinnamon. The careful infusion of vanilla extract and a pinch of salt elevates the taste, making each bite a symphony of flavors. The process of blending these ingredients, enriched with the goodness of eggs, results in a batter that promises a moist and tender crumb. The whipped egg whites, folded in with precision, ensure a light, airy texture that is the hallmark of a well-made Gato de Almendra. Adorned with blanched almond slivers and a dusting of powdered sugar, this cake is not only a delight to the taste buds but also a visual treat. The contrast of colors and textures makes it a perfect centerpiece for your table. Share the joy of Spanish cooking with your loved ones as you indulge in this almond cake, embodying the heartwarming flavors of Spanish tradition. Enjoy the sweetness of life with every slice of Gato de Almendra!
Preheat your oven to 180 degrees Celsius (fan-forced) and lightly grease a round baking pan with a 19-20 cm diameter. You can also place parchment paper at the bottom of the pan to prevent sticking.
Separate the egg yolks from the egg whites and set both aside.
In a bowl, mix the finely ground almonds with the lemon zest to infuse flavor.
In another bowl, beat the egg yolks with the sugar, a pinch of salt, and the vanilla extract until the mixture becomes very light and has a thick consistency.
Add the finely ground almonds and cinnamon to the beaten egg yolks and stir well until a uniform batter forms.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the batter from the outside to the inside until everything is well combined.
Pour the batter into the prepared baking pan and smooth the surface.
Bake the cake in the preheated oven for about 30 minutes or until it turns golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan before carefully removing it from the pan.
Decorate the cooled cake with blanched almond slivers and dust it with powdered sugar before serving.
Recipe Video
Gato de Almendra Questions
Yes, you can substitute finely ground almonds with almond flour in this Gato de Almendra recipe. Almond flour is essentially finely ground almonds and will work well for this traditional Spanish almond cake.
To keep Gato de Almendra fresh, store it in an airtight container at room temperature for up to 2-3 days. If you plan to store it longer, refrigerate the cake for up to a week. For extended storage, wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to three months.
Yes, you can make Gato de Almendra ahead of time for an event or gathering. It keeps well and even enhances in flavor after a day. Just make sure to store it properly to maintain its freshness.
No, this cake is not suitable for people with nut allergies as it contains finely ground almonds and almond slivers for decoration. It's important to avoid this cake if there are individuals with nut allergies present.
Yes, you can adjust the sweetness of Gato de Almendra according to your preference by varying the amount of sugar used. You can start with a little less sugar and taste the batter before baking to adjust it to your liking.
