Spanish Almond Cake Recipe

Step 1

Before you begin preheat the oven to 300ºF/150ºC. Spread the ground almonds onto a baking sheet and toast for 8-10 minutes until just beginning to color and smell nutty. Set aside to cool.

Step 2

Increase the temperature to 350ºF/180ºC and butter a 9 inch/23 cm springform pan then line the base with parchment paper.

Step 3

In a small bowl, rub the lemon zest into the sugar with your fingers and set aside.

Step 4

Beat the eggs and the sugar with an electric mixer until the mixture it becomes pale and thick and is well combined (6-8 minutes). Don’t use the whisk attachment

Step 5

Mix in the cooled almond meal, ground cinnamon and brandy.

Step 6

Pour the batter into a buttered and floured cake pan.

Step 7

Bake for 30-35 minutes until the surface is browned and when a skewer is inserted it comes out clean.

Step 8

Cool the cake in the pan.

Step 9

When cooled, unmold and dust thickly with powdered sugar.