I came across this delicious cake on holiday in the Tramuntana mountains of Mallorca at a quaint, family run restaurant tucked away in a village surrounded by orange groves. I was lucky enough to be given the recipe to this much loved dessert and it’s simply too good not to share. In fact, whenever I’ve made this I’ve been asked for the recipe, so here it is. It’s gluten free, but there’s quite a bit of sugar, you could use coconut sugar instead but having tried it this way it’s hard to deviate as it may loose it’s lightness and moisture which really gives it it’s charm.

Ingredients

  • 8 eggs
  • 180g brown sugar
  • 120g golden caster sugar
  • 400g  ground almonds
  • 2 large tablespoons of Almond liquor, I use Amaretto.
  • Grated rind of one orange

Method

  1. Preheat the oven to 150°C.
  2. Separate 6 egg yolks from the whites. Mix the egg yolks and two eggs with the brown sugar.
  3. Stir in the ground almonds and almond liquor
  4. Add the zest of one orange, (optional).
  5. Whisk the remaining 6 egg whites until stuff. Add the golden caster sugar one teaspoon at a time to form a meringue mix.
  6. Fold in the meringue mixture to the almond mix until thoroughly combined.
  7. Pour into a lined 24cm deep round cake tin.
  8. Bake for 40-50 minutes. Cool in the tin. Once cooled sprinkle with icing sugar. Serve with vanilla ice cream or whipped cream and glazed almonds.