Ingredients for 4 people:
4 eggs size L (240 g).
240 g of raw peeled marcona almonds.
240 g of sugar.
A shot (50 ml) of brandy or your favourite pomace.
Powdered sugar to decorate.
22 cm circular detachable mould.
Cross of Santiago mould for decoration.
Optionally you can add the grated peel of 1/2 lemon.
This is a really simple and quick dessert to prepare. The difference is in the quality of the ingredients. Without a doubt, the queen of almonds is the marcona, but other varieties can be used as long as they are of good quality.
Grind half of the almonds in the blender’s chopping bowl until a fine sand is obtained.
The other half should be ground a little thicker, as shown in the picture, so as not to lose the crunchy texture completely and to notice the bits of almond in each bite.
We beat the eggs in a large bowl, incorporating them one at a time.
Add the sugar and continue beating for 1 or 2 more minutes to lightly whiten them.
We add the almond and the brandy.
Stir until well mixed with the beaten egg.
We grease and flour the mould to prevent the cake from sticking. First spread a thin layer of butter and then sprinkle a spoonful of flour on top.
Spread the flour by shaking the mould and tilting it so that it falls on the walls until it completely covers the entire surface.
Turn the mould over and tap it gently to remove any excess flour.
Note: If you want to prepare the cake for coeliacs use a rice flour.
Pour the mixture into the mould and put it in the oven, preheated to 180 ºC, for 25 to 30 minutes.
To know if it is well cooked, we introduce a toothpick to the center, if we take it out clean and dry, without remains of dough or humidity, it is ready.
To decorate we use the silhouette of the Cross of Santiago.
We simply have to place it on the cake and sprinkle icing sugar with a fine mesh strainer,