Spanish Cake (Gateau Viva Espana)

"From Emmanuelle Mercier (Strasbourg, France)"
 
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Ready In:
1hr
Ingredients:
6
Yields:
1 cake
Serves:
8
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ingredients

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directions

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

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RECIPE SUBMITTED BY

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