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Author Notes: This cake is inspired by Tarta de Santiago, a Spanish almond cake which I first tasted whilst sitting amidst a beautiful square in a small town in Mallorca. Later that afternoon I looked up the recipe only to find out how simple it actually is to make. Since then, it’s been one of my favourite cakes to bake, not only because it’s quick and easy, but because it is also dairy and gluten free and tastes splendid. In this variation, I’ve used maple syrup as a change to golden caster sugar which I normally would use. The result is a more sticky sponge, but works well, especially if you pop it in the fridge to cool. However, use whatever sweet ingredient you desire at the time. I bet this recipe would taste wonderful with some honey too! —Art Of The Designed Life
- 6 eggs, separated
- 200 grams maple syrup, or 225 grams caster sugar
- 1/2 teaspoon almond paste or extract
- 190 grams ground almonds
- With an electric mixer, beat the egg yolks and almond paste or extract with the maple syrup or sugar to a smooth cream. Add the ground almonds and well well with a spoon.
- With clean beaters, beat the egg whites in a separate bowl until stiff peaks form. Fold them into the egg and almond mixture until the batter is evenly combined.
- Grease a non stick cake tin with dairy-free spread and dust it with flour. Pour in the cake batter, and sprinkle almond flakes over the top.
- Bake at 175°C fan for 40 minutes, or until firm. Allow to cool before serving. Traditionally, icing sugar is sprinkled over the top, but this is purely to taste.