Usuba
Santiago Almond Cake
A Spanish dessert with tender almond filling flavored with lemon and orange zest, and cinnamon. The airy consistency is achieved through whipped egg whites that are carefully folded into the almond mass. The characteristic taste is refined, with a subtle citrus bitterness and the warmth of spices.
- Total
- 90 min
- Standard serving
- 102.2 g
Ingredients
Total 7
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Separate the egg yolks from the whites.
- 3
Step 3
Whisk the egg yolks with 150 g of sugar, add lemon and orange zest. Whisk until the mixture is fluffy and pale.
- 4
Step 4
Add almond flour and cinnamon, stir until smooth consistency.
- 5
Step 5
In a separate bowl, whisk the egg whites with the remaining 50 g of sugar until stiff peaks form.
- 6
Step 6
Fold the egg whites into the almond mixture in three stages: first a quarter, then another quarter, then the remaining whites. Fold gently to preserve the airiness.
- 7
Step 7
Grease the pie pan with butter.
- 8
Step 8
Pour the batter into the mold. Place in an oven preheated to 170 °C for 40–50 minutes. Check for doneness with a toothpick: it should come out dry and without sticky traces.
- 9
Step 9
Let the pie cool in the pan for 10 minutes, then remove it and cool completely on a wire rack.
- 10
Step 10
If desired, cut a cross-blade stencil from paper, place it on the cooled pie and sprinkle with powdered sugar.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
