Gató de Almendras
Gató de Almendras is a delightful cake from the cuisine of Mallorca, one of the Mediterranean’s most treasured islands. Mallorca, part of Spain’s Balearic Islands, is famous for its sea, breathtaking sunsets, and almond trees. Gató de Almendras can be described as the sweetest expression of the almonds grown on the island.
For centuries, Mallorca has been influenced by different cultures, and traces of these influences are clearly visible in its cuisine. Gató de Almendras can be considered a reflection of French influence within Spanish gastronomy.
In Spanish, gato means “cat,” so many people assume the cake has something to do with cats when they first hear its name. However, Gató de Almendras actually takes its name from the French word gâteau, meaning “cake.” Although the recipe closely resembles the French gâteau d’amandes, it differs by containing no butter and by being flavored with cinnamon and lemon zest.
This recipe is particularly notable for being gluten free. Since almond flour is used, there is no need for wheat flour, making the cake both light and easy to digest. If you are specifically looking for gluten free desserts or want a twist on classic cakes, this recipe is an excellent choice.
Tips
You can make your own almond flour at home by grinding almonds in a food processor. When adding the egg whites to the batter, gently fold them in using a spatula with circular motions from bottom to top. This step is crucial for achieving a soft texture. Since the cake contains no chemical leavening and rises solely from whipped egg whites, it is very important that the whites are well beaten and not deflated during mixing.
When the top of the cake turns lightly pink, you can perform the toothpick test in the center. For this cake, the key is not for the toothpick to come out completely clean, but rather with a few cooked crumbs attached.
Enjoy the recipe...
Gató de Almendras with Video
Ingredients
- 4 eggs,
- 1/2 cup sugar,
- 2 cups almond flour,
- 1 teaspoon cinnamon,
- Zest of 1 lemon,
- Powdered sugar, for dusting.
Preparation
- Separate the egg whites and yolks,
- Beat the egg yolks with the sugar in a deep bowl until well combined,
- Add the cinnamon and lemon zest and mix well,
- Gradually add the almond flour and stir until combined,
- In a separate bowl, beat the egg whites until they reach a stiff, foam-like consistency,
- Gently fold the egg whites into the yolk mixture in batches,
- Pour the batter into a greased 20–21 cm springform pan,
- Bake in a preheated oven at 170°C until the toothpick test indicates doneness,
- Dust with powdered sugar before serving, if desired.
Enjoy your meal...