A Week in Spain
Last fall I had the privilege of traveling to Spain for corporate training. I was part of a group of about 20 people who were sent to the island of Mallorca from different points on the globe, with the goal of teaching us new skills and fostering better collaboration. We were housed in a secluded finca, perched high in the mountains with an endless view of the Balearic Sea. It was truly a magnificent location and set the stage for what was to come over the next seven days.
Topped with almonds and turbinado sugar, the Spanish Almond Cake has a crispy top that is delightful to bight into!
New Food and New Friends
The week was really remarkable, in both the new skills that were learned and the new friendships that were forged. For me it was also an introduction to the Spanish way of eating. In Spain meals are important and communal, not rushed and isolated (or, god forbid, taken while working). And the ingredients were all remarkably fresh and simple, with lots of almonds, olives and lentils.
Perfect for sharing, with no judgements if you prefer to eat alone.
Bringing Spain to Brooklyn (and the Catskills!)
Since my trip I have been trying to work in the Spanish style of cooking wherever I can. One of the best, and easiest, ways I found is with the Spanish Almond Cake. Made with one bowl and a whisk, the Spanish Almond Cake takes less than 10 minutes to make before popping in the oven. And when you pull it out of the oven it is absolute perfection. The crisp, hearty outer layer contains a moist, delicate, crumb underneath. The almond flavor is light and warm, with a subtle sweetness that is sheer perfection. Try it with a dollop of creme fraiche and fresh berries on the side, or it as-is with a nice cup of tea or coffee.
Golden and warm, the Spanish Almond Cake is like harnessing a bit of sunshine in your mouth.
As you face another below-freezing weekend, why not channel a bit Mediterranean sunshine with this delightful Spanish Almond Cake!
SPANISH ALMOND CAKE – THE RECIPE
Ingredients
1 cup plus two Tablespoons white sugar
3 large eggs, plus 3 large egg whites
1/2 teaspoon kosher salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups blanched almond flour
3 Tablespoons turbinado (or demerara) sugar
1/3 cup sliced almonds, roughly chopped
Step 1
Preheat oven to 350 degrees F with oven rack in the middle. Spray the bottom and sides of a 9″ round cake pan with cooking spray, line bottom of pan with a 9″ round of parchment paper, then spray the parchment paper with cooking spray.
Step 2
In a large bowl, combine the white sugar, eggs (whole eggs + whites), salt and extracts. Vigorously whisk until well combined, about 30-45 seconds. Add almond flour and whisk until incorporated. Pour batter into prepared pan, the sprinkle with turbinado sugar and chopped almond slices. Bake about 45-55 minutes, until top of cake is browned and the center of cake feels firm when pressed by a finger. Let cool in pan 10 minutes.
Step 3
Loosen the cake from the sides of the pan with a knife, then invert the cake into a dish, remove the parchment paper, and invert back onto a wire rack. Let cake cook completely before serving.
Please tell us what you think. We really want to know!
Tell us what you think!
Please comment below if you try the Spanish Almond Cake recipe and let us know how it goes! Find all of Brooklyn to the Catskills‘ recipes in the Food section of our website. We’d love to hear what you think about our other recipes too!
