Spanish Almond Cake

Step 1

Preheat the oven to 120°C / 250°F.

Step 2

Spread the almond meal on a baking pan and toast it in the oven for about 5 minutes or until lightly golden. Watch it carefully because it can burn in a second.

Step 3

Raise the oven temperature to 175°C / 350°F and prepare a 15 cm (6 inch) cake pan by greasing the sides and placing a circle of baking paper on the bottom.

Step 4

Combine the toasted almond meal with the flour, sugar, baking powder, and baking soda in a bowl.

Step 5

In a tall bowl beat the chilled aquafaba with an electric beater until you reach soft peaks – about 2 minutes. Add in the lemon juice and continue beating until you reach firm peaks – about 3 minutes more. With the beaters running, slowly drizzle in the oil and beat for 1 minute more. Finally add the lemon zest and almond extract and beat for a few more seconds to combine.

Step 6

Pour the dry ingredients into the aquafaba and gently fold it in until no dry patches remain. The aquafaba will deflate a little bit as you do this but try not to overwork it in order to maintain the airiness. Transfer the batter to your pan and smooth it out.

Step 7

Bake for 30 – 35 minutes or until a toothpick inserted into the middle comes out clean. If the top is browning quickly, cover it with aluminum foil (I covered mine after 10 minutes in the oven).

Step 8

Allow to cool for 10 minutes in the pan then gently turn the cake out of the pan onto a plate. Allow to cool. When you’re ready to serve, place a stencil of the Cross of Saint James (available online) on top and sift over a fine layer of icing sugar. Gently lift off the stencil.

Step 9

Serve each slice with a shot of Spanish moscatel. Pour the shot directly over the slice before eating.