Spanish Almond Cake

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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
cups (250g) blanched almond flour
3 Tbsp turbinado sugar
cup chopped slivered almonds


  1. 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.
  2. 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.
  3. 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.
  4. Bake 45-55 minutes or until golden brown and the center of the cake feels firm when pressed lightly.
  5. 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.
  6. Let cool completely before serving (90 minutes.)
  7. Serve with creme fraiche.


Christopher Kimball's Milk Street Television, Season 3 Episode 16