Gato de Almendra

spanish almond cake. spanischer mandelkuchen! i only need one word to sum it up: devine!
and here's how the it goes – scroll down if you want the US version.

250g geschälte und gemahlene mandeln
250g puderzucker
8 eier
1/2 tl. vanillemark
zitronenschale von einer bio-zitrone
1 msp. zimt

24cm springform, backtrennpapier, fett für den rand, puderzucker zum bestäuben

*den ofen auf 180°C vorheizen, den boden der springform mit backtrennpapier auslegen und den rand mit fett einreiben

*eier trennen, eigelb in eine rührschüssel, das eiweiß in eine andere
*puderzucker auf das eigelb sieben und glatt rühren
*vanille, zimt und die abgeriebene zitronenschale dazugeben
*mandelmehl unterrühren

– bis zu diesem schritt darf gerne ein mixer oder eine küchenmaschine eingesetzt werden. mir ist der putzaufwand dafür allerdings zu hoch! eine schüssel und der liebste rührlöffel reicht vollkommen aus. –

*eiweiß steif schlagen und gaaaaaaaaaaaanz vorsichtig mit einem rührlöffel unter die teigmasse heben

*den teig in die vorbereitete springform füllen und im vorgeheizten ofen ca. 50 minuten bei 180°C backen

*abkühlen lassen
*dick mit puderzucker bestäuben

*mit eis und sahne servieren

+++

US measurement

2 cups peeled and finely ground almonds (almond flour)
2 cups confectioners' sugar
8 eggs
1/2 teaspoon vanilla
lemon peel from one lemon
1 pinch cinnamon

24cm spring form, parchment paper, grease, confectioners' sugar for dusting

*preheat the oven to 350°F, line the spring form with parchment paper and – to make sure absolutely nothing gets even the tiniest chance to stick to the form – grease the sides

*separate the eggs into 2 mixing bowls
*sift the confectioners' sugar over the egg yolk and mix until it's smooth 
*add the vanilla, cinnamon and the lemon peel
*"throw" in the almond flour and give it another good mix until it's a smooth dough

– up to now y'all are welcome to use any kind of mixing device you feel happy with. i personally use a good old wooden spoon. but only because i'm way to lazy to clean the blender twice –

*beat the egg whites until stiff (here's the point where i run asap to my blender. no way am i beating the whites stiff with a spoon. if y'all are up for that, knock yourself out)
*very very very very very very carefully fold the stiff egg whites in the dough
*fill the dough into the prepared spring form and bake for about 50 minutes at 350°F

*let it cool
*dust it with a lot of confectioners' sugar

*serve with ice cream and – because it's better this way and y'all are worth it :) – whipped cream

have a fabulous time in the kitchen. the cake is überdelicous without any doubt! but with tons of love it truely becomes devine!

xoxo J.

I didn't ...

.. do it myself! so am i allowed to write about it? of course i am. what's being baked in the family, gets eaten by the family and is part of this sweet sinful sugar world.

i honestly cannot decide if i enjoy more being the baker or being baked for. i LOVE baking. i LOVE cakes and cookies and creams and muffins and and icing and chocolates and cupcakes and frosting. I LOVE eating cake and more often then not a good bloody t-bone steak ...

but is it better to be the one baking away the day? or is it better to be the one eating away the cake?

a little while ago – occasion: aunt u.'s birthday – i was the one doing all the eating (i baked a little but really it's not that big a deal, people are used to me baking something and having my baked goods pushed into their arms ... if they want it or not!). and i LOVED it.
on the menu that day – among tons of other heavenly deliciousness – were: spanish almond cake (dad made it ... it runs in the family!) and italien pine nut cake (aunt u. made it ... i told y'all, it runs in the family)!

i could not for the love of sugar decide, which cake i wanted to eat first. i had to (once again) put my greedy side on display and eat both at the same time. and i didn't do it only once. nooooooo, that wouldn't be fun ... i did it twice. delicious! that night i fell into bed very cake happy.

deciding between eating and baking is impossible – for moi! but enjoying both is pure bliss. thank you S., thank you my dearest family and thank you all the bakers in the world for baking!

xoxo J.

p.s. i'll try to get the almond cake recipe from my dad. it's fluffy almondy magic. i simply have to share it with y'all!