Mark Bittman

Almond Cake

Tarta de Almendras

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

An ironic creation, in that it is usually said to originate in Santiago de Compostela, the capital of Galicia, in northwestern Spain—-where almonds do not grow. Nevertheless, it’s a wonderful, not-too-sweet dessert, most definitely for grown-ups. I like this in a spring-form pan, but it can be made in two layers if you prefer.

Ingredients

  • Butter for the pan
  • Flour for the pan
  • 2 cups blanched almonds
  • 6 eggs<

Method

  1. Preheat the oven to 350°F. Grease an 8- or 9-inch Springform pan very well with butter, then dust with flour, shaking off the excess.
  2. Grind the almonds to a p