This recipe comes from one of my Milk Street magazines, from an issue from last year that I set aside immediately on account of this recipe and yet somehow haven’t made until now. (How does that happen?) Have I mentioned Milk Street before? I love the magazine. The recipes aren’t your usuals - they try to feature a lot of different countries’ cuisines - but neither are they fussy or from ingredients you aren’t likely to have. They also have a great section of weekday meals.
This cake is all simplicity and delight. It is one bowl, as easy as can be, and so delicious. It is moist without being squidgy and sweet without being cloying. The crunchy sugary almond topping is obsessively yum. It took a lot not to keep slicing away and eat it all. Does it seem like I’m raving? Yeah, definitely. We had it last night for dessert with whipped cream and strawberries and I just finished a piece for breakfast with my coffee and I can’t get over how perfect it is. Sometimes dessert should be a go-big and pull-out-all-the-stops kind of deal; sometimes - this time - less is more.
spanish almond cake
3 whole eggs, plus 3 egg whites
1 cup plus 2 tbsp (240g) sugar
1/4 tsp vanilla
1/4 tsp almond extract
1/2 tsp kosher salt
2 1/2 cups (250g) ground almond meal
3 Tbsp turbinado sugar
1/3 cup slivered almonds, lightly crushed or chopped
Preheat oven to 350. Grease a 9” springform pan.
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.
Add the almond meal and whisk again to combine. Pour into prepared pan. Sprinkle almonds and turbinado sugar evenly over the surface of the cake.
Bake 45-55 minutes or until golden brown and the center of the cake feels firm when pressed lightly.
Let cool for 10 minutes then slide a knife around the edges of the pan remove from the collar. If you care about the presentation of the cake, invert onto another plate (use a long thin knife to slide under and around if it seems to be sticking), and then reinvert onto your serving plate.
Let cool completely before serving.
Source: Milk Street Magazine Sept/Oct 2018