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Bizcocho de almendras (Almond Cake)
Bizcocho de almendras (Almond Cake) is a traditional Spanish recipe for a classic cake made from a ground almond, butter, egg and rum or brandy base flavoured with lemon zest. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Almond Cake (Bizcocho de almendras).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesSpain Recipes
Bizcocho de almendras (Almond Cake): A Spanish recipe for a bread-type cake shaped into ovals and topped with pine nuts and candied fruit before serving.
Ingredients:
250g ground almonds
5 tbsp sugar
150g butter
5 eggs, separated
120ml rum or brandy
finely-grated zest of 1 lemon
generous handful of toasted almonds
icing sugar, for dusting
Method:
Add the egg whites to a clean and dry bowl and beat until stiff and glossy. Finally, scatter over 3 tbsp sugar and beat again until combined.
Combine the yolks in a bowl with 2 tbsp sugar. Beat until pale and thick. Carefully fold the egg whites into the egg yolks with a metal spoon.
Gently heat the butter until melted. Take off the heat and allow to cool. Mix the lemon zest and the rum or brandy into the butter then stir in the ground almonds.
Fold this mixture into the cake batter. Grease and flour a springform cake tin and turn the batter into this. Transfer to an oven pre-heated to 200°C and bake for 10 minutes. Reduce the oven temperature to 175°C and continue cooking for a further 25 minutes.
Allow the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
Decorate with the toasted almonds and a dusting of icing sugar then slice into wedges and serve.
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