MALLORCAN ALMOND CAKE
This dessert its actually called Gato de Alemandras, which simply translates to “cake made of almonds”. The original recipe comes from Mallorca, the largest of Spain’s Balearic Islands in the Mediterranean. I discovered it in an article I was reading about this beautiful island. The original recipe didn’t call for flour, so I absolutely had to try transforming it into a SCD legal version. The result was a quick and easy fluffy, sweet and scrumptious cake that pairs well with my almond ice cream or just a dollop of SCD-legal heavy whipping cream.
INGREDIENTS
6 eggs
3/4 cup honey
3 cups almond meal or almond flour
1/4 tsp cinnamon
Mark from one vanilla bean
1 tbsp orange peel
1 pinch sea salt
Tools: Stand mixer or Hand mixer
INSTRUCTIONS
Separate the eggs and in a large mixing bowl, beat the egg whites until stiff peaks form.
In a separate bowl, beat the egg yolks and honey until it turns foamy and a light yellow color. Add the almond flour or almond meal, orange peel, vanilla mark, and cinnamon. Beat until well combined.
Carefully fold the egg whites into the batter.
Add mixture to a greased 9” pie dish or 22-cm springform pan.
Bake at 320° F / 170° C for 50 minutes. Remove from the oven and let cool.
Serve plain or with my almond ice cream.
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My name is Ulrike. I created this website to share my dietary approach to natural healing and delicious sugar, grain, and lactose-free recipes. I found that, provided with the right nutrition, the body itself is one of the greatest healers.
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