Galician Orange-Almond Cake

1. Preheat Oven and Grind Almonds

Preheat your oven to 350°F (175°C). Finely grind the blanched whole almonds using a food processor.

2. Prepare Egg Yolks and Sugar

Separate the eggs, placing the yolks in one bowl and the whites in another. Using an electric mixer, beat the egg yolks with the superfine sugar until you have a smooth, pale cream.

3. Add Zests and Almond Extract

Add the grated zest of one orange and one lemon to the yolk mixture, along with four drops of almond extract. Beat these in until everything is well combined.

4. Incorporate Ground Almonds

Mix the ground almonds into the yolk mixture thoroughly to ensure the almonds are evenly distributed.

5. Beat Egg Whites

With clean beaters, beat the egg whites until stiff peaks form.

6. Fold Egg Whites into Almond Mixture

Carefully fold the whipped egg whites into the almond and yolk mixture, maintaining the airiness of the batter.

7. Prepare Pan and Pour Batter

Grease an 11-inch springform pan with butter and dust with flour. Pour the batter into the prepared pan, spreading it out evenly.

8. Bake the Cake

Bake in the preheated oven for about 40 minutes, or until it feels firm to the touch. Allow the cake to cool in the pan before turning it out onto a serving plate.

9. Dust with Confectioners’ Sugar

Finally, dust the cooled cake with confectioners’ sugar. For a traditional touch, use a paper stencil to create a St. James cross design before dusting.