Careful, here comes poetry: Gató de almendra, the Mallorcan almond cake. Something that sounds like a warm late-summer evening with the last rays of sun on your face simply HAS to taste good, right? We turned this light, airy cake from Spain into a low carb version, Foodpunk style. Instead of sugar we use xylitol, so you can enjoy it without a guilty conscience and fit it perfectly into a ketogenic diet. #Nomnomnom guaranteed.
per portion
Equipment
Ingredients list
| 30 g | Grass-fed butter for greasing the pan |
| 8 | Eggs |
| 300 g | Ground almonds |
| 30 g | Whole almonds for the topping |
| 1 tsp | Cinnamon |
| 175 g | Xylitol |
| 2 tsp | Lemon or orange zest |
| (use untreated fruit) | |
| 1 tsp | Ground bourbon vanilla |
| Powdered xylitol | |
| (for dusting the finished cake) |
| Energy | 347.3 kcal / 1454 kJ |
| Fat | 25.1 g |
| Protein | 15.4 g |
| Carbohydrate | 23 g |
| thereof Carbohydrate (netto) * | 2.9 g |
* Usable carbohydrates
Instructions
Preheat the oven to 150 °C (300 °F) fan.
Grease the bottom and sides of a 25 cm (10 inch) springform pan thoroughly and set aside.
Separate the eggs and make sure no yolk gets into the whites, otherwise they won’t whip properly.
In a large mixing bowl, beat the 8 yolks with the xylitol, bourbon vanilla and cinnamon until smooth and creamy.
Next, work the ground almonds into the yolk and xylitol mixture and add the citrus zest.
Whip the egg whites until stiff. If you want to get your arm workout done at the same time, skip the mixer and whisk by hand until you have a fluffy foam.
Using a spatula, gently fold the beaten egg whites into the rest of the batter until everything is well mixed but still airy.
Pour the batter into the springform pan, spread it evenly and bake the cake on the middle rack for 50-60 minutes.
Meanwhile, roughly chop the whole almonds with a kitchen knife and toast them in a non-stick pan without oil until golden brown.
After about 50 minutes, test the cake with a wooden skewer and make sure no batter sticks to it. The cake should also have turned golden brown.
If the color is right but batter still sticks to the skewer, take the cake out and wrap aluminum foil around the pan for the remaining 5-10 minutes of baking. The cake keeps cooking without getting too dark.
After one hour at most, the cake can come out of the oven. Let it cool for 2-3 minutes, then carefully release the springform and let the cake cool completely.
Before serving, dust the cake with powdered sweetener and sprinkle with the toasted almonds.
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