Spanish Almond Cherry Cake (Torta De Almendras)

Total Time
45mins
Prep 10 mins
Cook 35 mins

This is a very light, excellent cake which is best eaten on the day it is made. (It will sink slightly as it cools.)

Ingredients Nutrition

  • TO COAT CAKE TIN

  • 1 teaspoon butter
  • 1 tablespoon flour
  • FOR THE CAKE

  • 12 cup sugar
  • 12 cup ground almonds
  • 14 teaspoon cinnamon
  • 1 12 tablespoons flour
  • 4 eggs, separated
  • 1 tablespoon brandy
  • 2 tablespoons glace cherries, chopped

Directions

  1. Butter and flour an 8 or 9 inch cake tin.
  2. Stir together the sugar, almonds, cinnamon and flour.
  3. Add egg yolks, brandy and chopped cherries.
  4. Combine well.
  5. Beat the egg whites until stiff and fold them into the yolk mixture.
  6. Transfer to the prepared cake tin.
  7. Bake in a preheated 325°F oven for 30 minutes until the cake tests done.
  8. Let the cake cool in the tin for 15 minutes before unmolding.

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