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Title: Cake Of St. James
Categories: Cakes, Desserts, Nuts, Citrus
Yield: 10 Servings

1/2 lb (1 3/4 c) blanched whole
- almonds
6 lg Eggs; separated
1 1/4 c Superfine sugar
1 Orange; grated zest
1 Lemon; grated zest
4 dr Almond extract
Confectioners' sugar for
- dusting

Finely grind the almonds in a food processor.

With an electric mixer, beat the egg yolks with the sugar
to a smooth pale cream. Beat in the zests and almond
extract. Add the ground almonds and mix very well.

With clean beaters, beat the egg whites in a large bowl
until stiff peaks form. Fold them into the egg and almond
mixture (the mixture is thick, so that you will need to
turn it over quite a bit into the egg whites).

Grease an 11" springform pan, preferably nonstick, with
butter and dust it with flour. Pour in the cake batter,
and bake @ 350ºF/175ºC for 40 minutes, or until it
feels firm to the touch. Let cool before turning out.

Just before serving, dust the top of the cake with
confectioners' sugar. Or, if you like, cut a St. James
cross out of paper. Place it in the middle of the cake,
and dust the cake with confectioners' sugar, then remove
the paper.

VARIATIONS: Add 1 teaspoon cinnamon to the egg yolk and
almond mixture.

Majorca has a similar almond cake called gató d'Ametla,
which is flavored with the grated zest of 1 lemon, 1
teaspoon cinnamon, and sometimes a few drops of vanilla
extract.

In Navarre, the cake is covered with apricot jam.

Claudia Roden | The Food of Spain

Epicurious | June 2011

Yield: Serves 10

RECIPE FROM: https://www.epicurious.com

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