Prep. time: 30 minutes
Soaking time: Several days
Baking time: Under 30 minutes
The nuns decorate the cold cake with flowers, made from an icing of beaten egg whites and icing sugar, piped on with a small tip.
- Blanch the almonds the night before making the cake: drop them into boiling water until the skins loosen; plunge into a bowl of cold water and remove the skins.
- Let the almonds soak in cold water overnight. The next day, dry them well with a kitchen towel, but do not dry them in the sun or the oven.
- Blanch the citrus zests. Grind the almonds in a food processor or using a manual chopper, gradually adding in the zests.
- Preheat the oven to 230° C (450° F). Grease a cake pan (either an ordinary pan or a springform pan), approximately 33 cm (13") in diameter and 7 cm (3") deep, with the lard and sprinkle with the flour.
- Separate the eggs. Beat the yolks with the sugar and ground almonds in a food processor; beat the whites to stiff peaks, fold them into the yolk mixture and pour the batter into the prepared pan.
- Place in the oven, reduce the temperature to 150° C (300° F) and bake for 30 minutes. Check for doneness by poking a skewer into the centre of the cake: if it comes out clean, the cake is done.
- Turn out onto a rack and let cool.
A sweet wine
With the special collaboration of Spanish Department of Foreign Affairs
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