Spanish Almond Cherry Cake (Torta De Almendras)

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READY IN: 45mins
SERVES: 6
UNITS: US

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
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DIRECTIONS

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