Recipe || Almond Gato with Honey Whipped Cream and Berries

Posted on February 9, 2022

This is the easiest cake. To make this cake completely gluten-free, just replace the flour with more ground almond. I promise you that this light and airy cake is an absolute crowd-pleaser! But it originated in Spain and I am thrilled to partner up with Cruise118 to bring you a taste of the Mediterranean.

Here’s how you can be in with a chance of winning a once-in-a-lifetime cruise around the
The Mediterranean.

All you need to do is enter your details using this link
For an extra entry and chance to win a branded apron, browse the selection of
authentic recipes from the Recipe Hub and cook up your favourite dish.
Take some mouth-watering snaps of your dish and upload them to Instagram, Twitter
or Facebook tagging in Cruise118 with the hashtag #MediterraneanFlavour.

Almond Gato with Honey Whipped Cream and Berries

Ingredients:

6 eggs, at room temperature
1 cup of sugar
1 teaspoon of vanilla extract
1 cup of ground almonds
3/4 cup of flour
1/4 teaspoon of almond extract
1/2 teaspoon of salt
zest of 1 lemon
1/2 cup of flaked almonds
confectioners sugar for dusting

1 cup of whipping cream
2 tablespoons of honey

assorted berries

Directions:

Preheat the oven to 170 C. Grease your round cake tin and line both the bottom and sides with baking parchement. This cake sticks a lot so it’s really important to not have any of your tin exposed.

Separate your eggs yolks from the whites. Put the whites in a mixing bowl and set aside.

Beat your eggs yolks and your sugar together for at least 2 minutes or until the mixture has become pale and ribbonlike. Then add in your lemon zest, vanilla and almond extract. Beat for another minute.

Then add in your flour, salt and 1/4 of the cup of ground almond. Mix until it’s just brought together but do not overmix. Set aside the rest of your ground almond for later.

Whisk your egg whites until stiff peaks have formed.

Then put a heaping spoonful of your egg whites into your cake mixture. Fold it in. Then repeat the process adding the egg whites 1/3 at a time. Be careful not to knock too much air out of your egg whites as that is what give your cake a rise.

Last, gently fold in the remaining ground almond.

Spoon the mixture into your cake tin and bake for 30-35 minutes.

Remove the cake from the oven and let it cool for 10 minutes. Whilst it is cooling toast your almonds.

Then top your cake with a dusting of confectioners sugar and toasted almonds.

Whip your whipping cream with your honey and serve it alongside bowls of fresh berries for people to add on to the cake themselves.