Spanish Almond Cake
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Ingredients
| 3 | whole eggs, plus 3 egg whites |
| 1 | cup plus 2 tbsp (240g) sugar |
| ¼ | tsp vanilla |
| ¼ | tsp almond extract |
| ½ | tsp kosher salt |
| 2½ | cups (250g) blanched almond flour |
| 3 | Tbsp turbinado sugar |
| ⅓ | cup chopped slivered almonds |
Instructions
- Place oven rack in the middle position and preheat oven to 350°F. Grease a 9" cake pan, line the bottom of the pan with a parchment round and grease the round.
- In a large bowl, vigorously whisk together eggs, egg whites, salt, sugar, and extracts, beating well for almost a minute or until a little frothy and well combined.
- Add the almond flour and whisk again to combine. Pour into prepared pan. Sprinkle almonds and turbinado sugar evenly over the surface of the cake.
- Bake 45-55 minutes or until golden brown and the center of the cake feels firm when pressed lightly.
- Let cool for 10 minutes then slide a knife around the edges of the pan. Invert onto a plate, peel off the parchment paper and reinvert onto your serving plate.
- Let cool completely before serving (90 minutes.)
- Serve with creme fraiche.
Source
Christopher Kimball's Milk Street Television, Season 3 Episode 16
