Recipe by pattikay in L.A.
This is a moist cake with nice flavor. It has several steps, but they are fairly simple. From the new Spanish table, posted for zwt3 prep time includes cooking and cooling times.
- 8 ounces blanched whole almonds, lightly toasted
- 1 cup sugar
- 4 large eggs, room temp
- 1⁄3 cup flour
- 1⁄4 cup light olive oil
- 1⁄4 cup whole milk
- 2 teaspoons grated lemon zest
- 1⁄2 teaspoon ground cinnamon
- 3⁄4 cup dark rum
- 1⁄2 cup sugar
- 1⁄2 cup heavy cream
- 6 ounces good quality bittersweet chocolate, grated (at least 70% cacao)
Directions See How It's Made
- Make the almond cake - place the almonds and 1/2 cup of the sugar in a food processor and process till very finely ground.
- Place the eggs in a warm mixing bowl and using an electric mixer, beat them till fluffy about 1 minute.
- Add the remaining 1/2 cup sugar and continue beating at high speed till the eggs are pale yellow and approximately triple in volume, 3 to 4 minutes.
- Working in batches, beat in the almond mixture and the flour, alternating with the olive oil and milk.
- Stir in the lemon zest and cinnamon.
- Position an oven rack in the center of the oven and preheat the oven to 350°.
- Line the bottom of a 9 inch springform pan with a circle of waxed paper.
- Generously butter the paper and the sides of the pan.
- Scrape the batter into the prepared springform pan and tap it on a counter to level the batter.
- Bake the cake on the center rack until a cake tester or toothpick inserted in the center comes out clean, about 45 minutes.
- Let cake cool on a rack for about 20 minutes.
- While the cake is cooling, make the rum syrup: place the rum and sugar in a small saucepan.
- Add 1/2 cup water and heat, stirring over medium heat till the sugar is completely dissolved, about 2 minutes.
- Run a thin knife around the side of the cake to loosen it, then remove the side of the pan.
- Invert the cake onto a plate and remove the bottom of the pan and the waxed paper.
- Prick the cake all over with a fork and generously brush it with the rum syrup, waiting for the syrup to be absorbed before brushing on more.
- Cover the cake loosely with plastic wrap and let stand for about 1 hour to fully absorb the syrup.
- Make the chocolate ganache - place the cream in a small, heavy saucepan and heat it over medium heat till it is hot but not boiling, and begins to bubble around the edge.
- Place the chocolate in a metal bowl and pour the hot cream over it all at once.
- Let the cream stand while the chocolate melts, 2 to 3 minutes.
- Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side.
- Be careful not to stir too vigorously or you will add too much air to the ganache.
- Keep stirring till all the chocolate is melted and completely blended with the cream.
- (If by some chandce the ganache breaks - looks oily or curdled - you can fix it by heating 1/4 cup of heavy cream to a simmer, transfer it to a bowl and whisk in the broken ganache bit by bit).
- Let the ganache stand at room temp till thickened but spreadable, about 1 hour.
- Place the cake on a cake platter, spread the ganache generously over the top and sides, and chill for 30 minutes to 1 hour before serving.