Skip to main content

Gató d'Ametlla (Mallorcan Almond Cake)

When I began planning my friend's birthday dinner with her daughter, the email read: "Her most favorite cake is a princess cake." I admitted that I didn't think I could make a princess cake, but I assured her that the cake would be yummy.

We were going with a Mediterranean-themed dinner; when I found the recipe for this cake, from Mallorca, I knew it would be perfect. I modified it a bit to include my latest culinary obsession - fennel pollen - and topped it with a leftover caramel sauce. The verdict, from my fellow party planner: it's better than a princess cake. Well, I'm not sure about that, but it was delicious.

8 eggs, separated
1 1/2 C organic granulated sugar
1 pinch fennel pollen
1 splash Sambuca, or any other licorice liqueur
2 C coarsely ground blanched almonds

Preheat the oven to 400ºF. Butter an 11-inch round cake pan.

In a large bowl, combine the egg yolks, sugar, fennel pollen, and Sambuca. Whisk together until smooth and foamy. Add the ground almonds, a little at a time, mixing well after each addition to incorporate fully.

Using a whisk or a handheld mixer, beat the egg whites until they form soft peaks. Gently fold the egg whites in to the egg yolk mixture, gently but thoroughly. Try to deflate the batter as little as possible.

Spoon the batter to the prepared pan. Bake the cake for about 40 minutes, or until the top springs back and the cake is golden.

Transfer the cake to a wire rack and let cool in the pan until warm. Run a knife around the inside of the pan to loosen the cake sides and then invert the cake onto the rack. Place the cake upright on a serving plate. I poured a layer of fennel pollen caramel sauce* on top and offered vanilla bean and coffee ice creams on the side.

*The Caramel Sauce was leftover from Brian's Salty Sea Dog Donuts.

1 C organic granulated sugar
1/2 C packed organic brown sugar
1/2 C ginger syrup
1 1/2 C organic heavy whipping cream
1/2 C butter
1 t sea salt

In a medium-size pot, combine sugar, brown sugar, ginger syrup, whipping cream, butter and sea salt. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 244 degrees remove the pot from the heat.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir