Spanish Almond Cake - Gató de Almendras Mallorquin
A traditional Spanish almond cake from Mallorca, known as Gató, is prepared with eggs, ground almonds, lemon zest, and sugar, often served with a homemade almond ice cream.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
To make the cake, preheat the oven to 360 F (180 C) and grease an 8-inch springform or glass pie pan.
-
Grind the almonds and grate the yellow part of the lemon peel, avoiding the bitter pith.
-
Separate egg yolks and whites; beat granulated sugar into the yolks on high until light and voluminous, then mix in the ground almonds and lemon zest.
-
Whip the egg whites into stiff peaks in a separate bowl, then carefully fold them into the yolk mixture.
-
Pour the batter into the prepared pan and bake on the center rack for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool, then unmold and sprinkle with powdered sugar before serving.
-
To make the almond ice cream, ensure a can of evaporated milk has been frozen for 24 hours.
-
Smash turron into small pieces in a mixing bowl.
-
Beat the contents of the frozen evaporated milk can on high until the milk begins to increase in volume; while continuing to beat, pour in the honey.
-
Mix in the turron pieces, then pour the mixture into a freezer-safe container.
-
Freeze the mixture, stirring every hour for 3 to 4 hours to break up any ice crystals.
-
Serve the cooled almond cake with a scoop of the homemade almond ice cream.