Mallorcan cake with almonds
Mallorcan almond cake
I have made this cake several times when I wanted something simple, with ingredients that I can easily find. It's the kind of cake that has no pretensions, but turns out well if you follow the steps. Every time, it has seemed to me to have an authentic taste of almonds and orange, without being heavy or too sweet.
Quick Info
Total time: about 45-55 minutes
Preparation time: 15-20 minutes
Baking time: 25-30 minutes
Servings: 8
Difficulty: medium
Recipe type: homemade dessert, without cream
Ingredients
150 g butter (at room temperature)
150 g ground almonds
3 eggs
125 g sugar
50 g flour
1 teaspoon grated orange peel
7 tablespoons fresh orange juice
1/2 tablespoon baking powder
a pinch of salt
2 tablespoons ground almonds (for dusting the pan)
powdered sugar for sprinkling on top
Preparation Method
1. Preheat the oven to 180 degrees Celsius. Prepare a round 20 cm diameter cake pan. Grease the entire interior surface well with butter, then dust with 2 tablespoons of ground almonds, shaking off the excess.
2. Break the eggs and separate the yolks from the whites. Beat the egg whites with a pinch of salt until you get a stiff, shiny foam. When they are almost ready, gradually add 50 g of sugar, mixing continuously until the sugar is completely dissolved.
3. In another bowl, cream the soft butter with the remaining sugar (75 g) and the grated orange peel. Mix until you get a cream. Add the yolks one at a time, mixing after each addition.
4. In a separate bowl, mix the 150 g of ground almonds with the flour and baking powder.
5. Incorporate the dry mixture (almonds, flour, baking powder) into the butter cream with yolks, alternating with the 7 tablespoons of orange juice. Do not add everything at once, but gradually and homogenize after each addition.
6. Finally, add the egg white foam over the mixture in 2-3 batches. Gently fold with a spatula, from bottom to top, so as not to lose volume.
7. Pour the mixture into the prepared pan and gently level the surface.
8. Bake in the middle rack for 25-30 minutes. Check with a toothpick at the end – it should come out clean, but the top should remain slightly moist.
9. Let the cake cool for 10 minutes in the pan. Carefully turn it out onto a plate and sprinkle powdered sugar on top after it has completely cooled.
Why I make this recipe often
It doesn't require sophisticated ingredients and has no cream, so it’s quick to make when you don’t have time to complicate things. I love the moist texture and the taste of almonds and orange, without being overly sweet. It keeps well for a few days without drying out too quickly.
Tips and Variations
Tips
Use freshly ground almonds if possible; the flavor is stronger. The orange peel should be unwaxed and well washed.
Do not open the oven in the first 20 minutes of baking, so the top doesn’t sink.
Let the cake cool in the pan – otherwise, it may break when you turn it out.
Substitutions
You can use butter with 82% fat for a finer texture.
If you don’t have an orange, lemon will work too, but the taste will be more tart and less fragrant.
For a gluten-free version, you can replace the flour with gluten-free flour (the texture will be slightly different).
Variations
You can add a little cinnamon (1/4 teaspoon) to the dry mixture if you want a subtle additional flavor.
If you want it to be more festive, add 2-3 tablespoons of raisins soaked in orange juice.
Serving Ideas
It is served plain, with powdered sugar on top.
A slice goes well with coffee or tea.
For special occasions, you can decorate it with thin slices of candied orange or a few toasted almond flakes.
Frequently Asked Questions
Can I use raw or roasted almonds?
For this recipe, use raw, ground almonds. Do not use roasted or salted almonds.
Can I use brown sugar instead of white sugar?
Brown sugar will slightly change the flavor and color, but you can try it. The cake will be a bit denser.
How do I know when the cake is ready?
When the edges pull away slightly from the pan and the toothpick comes out clean, the cake is done. The center will remain slightly moist, not completely dry.
What kind of pan should I use?
A round pan with a diameter of 20 cm, greased with butter and dusted with ground almonds.
Can the cake be frozen?
I do not recommend freezing; the texture and flavor are lost quite a bit after thawing.
Nutritional Values
Estimate for 1 serving (out of 8):
Calories: approximately 320 kcal
Protein: 6 g
Fat: 21 g (from butter and almonds)
Carbohydrates: 27 g
Fiber: 2 g
Values are approximate and depend on the exact type of ingredients used.
Storage and Reheating
It can be stored at room temperature, covered, for up to 3 days. If it’s warm in the kitchen, keep it in the fridge. It doesn’t make sense to reheat it; it is served at room temperature. If it hardens, you can cover a slice with a slightly damp paper towel and microwave it for 20-30 seconds, but it will not have the original texture. It’s better to consume it fresh or within the first two days.
Preheat the oven to 180 degrees. Grease a 20 cm diameter baking pan with a tablespoon of butter, then sprinkle it with 2 tablespoons of ground almonds. Separate the eggs, beat the egg whites with a pinch of salt until stiff and shiny, then gradually add 50 g of sugar while continuously mixing. Cream the butter with the remaining sugar and grated orange zest, adding the three egg yolks one at a time. Mix the almonds with the flour and baking powder. Alternate adding this mixture with orange juice, and blend until smooth. Finally, gently fold in the beaten egg whites, pour the mixture into the pan, and bake for 25-30 minutes on the middle rack of the oven. Let it cool for 10 minutes in the pan, then invert onto a platter and dust with powdered sugar. It's an extremely tasty and moist cake, even without cream.
Ingredients: 150 g of butter, 150 g of ground almonds, 3 eggs, 125 g of sugar, 50 g of flour, a teaspoon of grated orange zest, 7 tablespoons of orange juice, a pinch of salt, powdered sugar, 1/2 tablespoon of baking powder.
Tags: almond cake
