So hands up who does not like a bit of cake ? Add a nice cafe latte or cup of tea to a slice of Majorcan almond cake and it´s a match made in heaven!
Across the island of Majorca almonds trees grow in abundance, and whilst we are treated to the beauty of their blossoms in the early part of the year, it is the bounty of their harvest that brings even more joy.
Roasted, toasted, smoked or blanched, almonds are available to buy everywhere on the island. But add them to a cake, with a grating of lemon zest (or orange ) and this is the true flavour of Majorca.
Enjoy this wonderful treat whilst on the island, and if you are missing the flavours on your return from holidays, then here is a recipe for you to try at home.
Majorcan almond cake: Serves 8
• 7oz/200g blanched almonds
• 5 large eggs, separated
• 7oz/200g caster sugar
• Finely grated zest ½ lemon
• ½ teaspoon ground cinnamon butter for greasing the tin, and icing sugar for dusting (optional)
Preheat the oven to 170°C/325F/gas mark 3.
Grease a 23cm round cake tin with butter and dust it out with flour. Put the almonds into a food processor and grind them to a very fine powder.
Using an electric whisk, beat the egg yolks and sugar together in a bowl for 4–5 minutes until pale and creamy.
Fold in the almonds, orange zest and cinnamon. The mixture will be quite stiff.
Clean the beaters of the whisk, then use to beat the egg whites in a large clean bowl until they form soft peaks.
Add two large spoonfuls of the egg whites to the mixture to loosen it slightly, then gently fold in the remainder.
Pour the mixture into the prepared tin and bake for 40 minutes until a skewer, pushed into the centre of the cake, comes away clean.
Leave the cake to cool in the tin, then turn out and dust with icing sugar.
Cut a slice of Majorcan almond cake, pop a dollop of ice cream on the side and transport yourself back to Mallorca! Pass a spoon.