Almond Cake with Brandy Syrup (Traditional from Galicia)

Name: Almond Cake with Brandy Syrup (Traditional from Galicia)
Total time: 3300 s
Yield: Serves 8-10 servings
Ingredients: 2 1/2 cups chopped almonds (about 250 grams); 1 1/4 cups sugar (about 250 grams); 5 large eggs; Zest of 1/2 lemon; 1/2 teaspoon ground cinnamon; 2 tablespoons brandy; For the syrup:; 1/2 cup water; 1/2 cup sugar; 2 tablespoons brandy

javilowin @cook_9148682

Madrid, España

This is one of the moistest cakes I’ve ever made. The combination of almond and liqueur is amazing, and the best part is how simple and quick it is to make and bake. If you love almonds, this cake is a real treat!

javilowin @cook_9148682

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Ingredients

20 minutes prep, 35 minutes baking

Serves 8-10 servings

2 1/2 cupschopped almonds (about 250 grams)
1 1/4 cupssugar (about 250 grams)
5large eggs
Zest of 1/2 lemon
1/2 teaspoonground cinnamon
2 tablespoonsbrandy
For the syrup:
1/2 cupwater
1/2 cupsugar
2 tablespoonsbrandy

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Steps

20 minutes prep, 35 minutes baking

1

Gather all the ingredients.
2

Preheat the oven to 350°F (180°C), using both upper and lower heat if possible.
3

Prepare a 9-inch (22 cm) cake pan by brushing it with butter and dusting it well with flour (the cake has a lot of liqueur and tends to stick).
4

To make the syrup: In a saucepan, combine the water, sugar, and 2 tablespoons of brandy.
5

Once it starts to boil, let it cook for 5 minutes.
6

After 5 minutes, remove from heat and set aside.
7

Grind the almonds until finely chopped but not powdered (the cake’s signature texture is slightly grainy).
8

Once ground, set aside.
9

In a bowl, beat the eggs with the sugar.
10

Beat until the mixture triples in volume. Gradually fold in the ground almonds, being careful not to deflate the batter too much.
11

Once all the almonds are incorporated, add the lemon zest and cinnamon, folding gently.
12

Add the 2 tablespoons of brandy and fold gently to combine.
13

Pour the batter into the prepared pan.
14

Bake for 35 minutes. Check doneness with a toothpick—it should come out clean. If the top browns too quickly, cover with aluminum foil.
15

Remove from the oven and place the pan on a large plate. Use a skewer to poke holes all over the surface of the cake (do not remove the pan yet; this helps the syrup soak in evenly).
16

Pour the syrup evenly over the surface and let the cake cool completely in the pan.
17

After an hour, the cake should look set.
18

Once cool, run a knife around the edge to loosen the cake, then decorate with powdered sugar.
19

The almond texture is delightful.
20

Ready to serve!