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Active time
20 minutes
Total time
60 minutes
8 slices
Serving Size
1 slice

1 ¾ cups (about ½ pound) raw almonds 

6 large eggs, separated 

1 ¼ cups superfine sugar 

Grated zest of 1 lemon

Grated zest of 1 orange 

4 drops almond extract 

Confectioners’ sugar, for dusting 

Butter and flour for the cake pan, or parchment paper for pan


1. Preheat oven at 350º F. Grease a springform pan (or one with a removable bottom) with butter and dust it with flour. Or, fit the pan with parchment paper.

2. Finely grind the almonds in a food processor until crumbly, but before they become a paste. 

3. In a medium bowl, 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. 

4. 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 you will need to turn it over quite a bit into the egg whites). 

5. Pour the cake batter into the greased pan, and bake for about 40 minutes, or until it feels firm to the touch. Let cool before turning out. 

6. Just before serving, dust the top of the cake with confectioners’ sugar. 


Recipe adapted from Claudia Roden in The Food of Spain. An Oldways photo. 


Calories: 330
Total Fat: 18g
Saturated Fat: 2.5g
Sodium: 55mg
Carbohydrate: 36g
Fiber: 4g
Total Sugars: 31g (Added Sugar: 30g)
Protein: 11g

Yield: 8 slices

Serving Size: 1 slice

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