Spanish Cake (Gateau Viva Espana)

Be the first to review
Recipe by Wade in Indianapolis

From Emmanuelle Mercier (Strasbourg, France)

Ingredients Nutrition


  1. Preheat oven to 160°C.
  2. Butter a cake mold and place the sliced almonds in one layer on the bottom.
  3. Mix powdered almonds with the lemon zest.
  4. Separate the eggs and beat the yolks with the sugar until just white and frothy - add the almond/zest mixture.
  5. Beat the egg whites with the salt until soft peaks form.
  6. Fold egg whites into the almond mixture.
  7. Bake for 35 to 40 minutes.
  8. Let the cake cool slightly before attempting to remove from the mold.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a