Mallorcan Almond CAKE With Orange Blossom And Kumquats
- 20m Prep Time
- 50m Cook Time
- 2h Ready In
A traditional Mallorcan almond cake flavored with lemon and cinnamon, topped with a kumquat-orange blossom syrup. Serve with vanilla ice cream for a delightful dessert.
Ingredients
- butter or olive oil for greasing
- 8 egg yolks
- 350 g caster sugar
- 1 lemon grated zest
- 1 pinch ground cinnamon
- 500 g ground almonds
- 6 egg whites
- 25 g icing sugar for dusting
- vanilla ice cream to serve (optional)
- fresh kumquats halved
- 300 ml orange juice
- 100 ml water
- 200 g caster sugar
- orange blossom syrup
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 66.2 mg
- Iron: 1.6 mg
- Magnesium: 16.4 mg
- Phosphorus: 172 mg
- Potassium: 226 mg
- Zinc: 1.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 egg yolks
- 350 g caster sugar
- 1 pinch ground cinnamon
- 500 g ground almonds
- 6 egg whites
- 300 ml orange juice
- 100 ml water
- 200 g caster sugar
- orange blossom syrup
Prepare
- butter or olive oil, for greasing
- 1 lemon, grated zest
- 25 g icing sugar, for dusting
- vanilla ice cream, to serve (optional)
- Halve fresh kumquats
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas mark 4. Grease a deep-sided 20cm/8in cake pan with butter or olive oil.
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Step 2.
In a large bowl, whisk together the 8 egg yolks and 350g/1¾ cups caster sugar with an electric hand whisk until light and fluffy, about 3-4 minutes.
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Step 3.
Add the grated zest of 1 lemon, a pinch of ground cinnamon, and 500g/5 cups ground almonds to the egg yolk mixture. Gently fold in with a spatula until just combined. Set aside.
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Step 4.
In a separate clean bowl, whisk the 6 egg whites to stiff peaks using a clean whisk or electric mixer. Add the egg whites to the egg yolk mixture and carefully fold in until just combined, being careful not to deflate the whites.
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Step 5.
Pour the batter into the prepared cake pan and spread evenly. Bake for 45-50 minutes, until golden and well risen, and a skewer inserted into the center comes out clean.
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Step 6.
Turn off the oven and leave the door ajar. Let the cake cool in the oven to room temperature, about 1 hour.
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Step 7.
While the cake is cooling, make the kumquat syrup. In a medium saucepan, combine 15-20 halved fresh kumquats, 300ml/1¼ cups orange juice, 100ml/scant ½ cup water, 200g/1 cup caster sugar, and 2-3 drops orange blossom syrup. Bring to a boil over medium heat, then reduce heat to low and simmer for 4-5 minutes, stirring occasionally, until the syrup thickens slightly. Remove from heat and set aside.
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Step 8.
Once the cake is completely cool, carefully remove it from the pan and place on a serving plate. Dust the top with 25g/scant ¼ cup icing sugar.
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Step 9.
Slice the cake into portions and place each on a serving plate. Spoon the kumquat syrup over each slice. Optionally, serve with a scoop of vanilla ice cream on the side.