On our honeymoon in Portugal, I discovered almond cake and it was my favourite gluten free find. When I got home I looked for recipes that were close to what I had on vacation, this one is the closest to what I had in Portugal. I love this cake!
25 g (1 oz) butter or non-hydrogenated, non-dairy margarine (Earth Balance)
300 g (⅔ lb) sugar
100 ml (3 ½ fl oz) water
5 ml (1 tsp) ground cinnamon
200 g (7 oz) ground almonds
4 medium eggs
5 egg yolks
pinch of ground cloves
toasted flaked almonds
1. Preheat the oven to 180º C (350 º F). Spread the butter over the base and sides of a 20 cm (8 in) spring form pan. Sprinkle with 15 ml. (1 tbsp) of the sugar.
2. Place remaining sugar with the water in a heavy pan on a low heat. Stir occasionally until dissolved, without boiling. Add the almonds cook gently, stirring, for 3 – 4 minutes. Cool.
3. Whisk the eggs, yolks and spices, then beat into the almond mixture. Stir over a low heat for about 10 minutes until thickened.
4. Spread into the tin, bake on a baking sheet for about 25 minutes or until lightly set and golden. Cool in the tin. Turn out, sprinkle with almonds.