Almond Cake with Hard Nougat

Name: Almond Cake with Hard Nougat
Total time: 5400 s
Yield: Serves 8-10 servings
Ingredients: 2 bars hard nougat, 8.8 oz each (250g each; ground, you’ll have about 14 oz/400g total); 6 eggs; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract or paste; 1 tablespoon honey and 1 tablespoon brown sugar; 1 tablespoon butter; Zest of 1 lemon; Pinch salt; 2 tablespoons shredded coconut (optional); Powdered sugar and sliced almonds for decorating

Nymeria @nymeriacooks

I had two bars of hard nougat and didn’t know what to do with them. After searching online, I found several cake recipes similar to 'Tarta de Santiago' that used them, so I gave it a try. The result was amazing—full of almond flavor, moist inside, and super easy to make. It only uses one tablespoon of sugar since the nougat is already sweet enough, and that’s just for whipping the eggs. I added coconut because I love it, but if you don’t, you can leave it out and it’ll still be delicious. Highly recommended!

Nymeria @nymeriacooks

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Ingredients

90 minutes

Serves 8-10 servings

2 barshard nougat, 8.8 oz each (250g each; ground, you’ll have about 14 oz/400g total)
6eggs
1 teaspoonground cinnamon
1 teaspoonvanilla extract or paste
1 tablespoonhoney and 1 tablespoon brown sugar
1 tablespoonbutter
Zest of 1 lemon
Pinchsalt
2 tablespoonsshredded coconut (optional)
Powdered sugar and sliced almonds for decorating

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Steps

90 minutes

1

Grind the hard nougat in a food processor or blender. If you don’t have one, break the bars into pieces, put them in a zip-top bag, and crush them with a rolling pin until as fine as possible. Place in a bowl and add the shredded coconut, cinnamon, lemon zest, and salt. Mix well.
2

Now you have two options: 1- Beat the eggs with the brown sugar using a hand mixer until they’re almost whipped (about 7-10 minutes). Add the vanilla and honey, and beat again. 2- Or
3

Separate the egg whites from the yolks. Whip the egg whites until stiff peaks form. In another bowl, beat the yolks with the brown sugar until they increase in volume and lighten in color, then add the vanilla and honey. I used the first option.
4

If you separated the eggs, gently fold the whipped egg whites into the yolks in two additions. Then fold in the ground nougat mixture, and finally add the butter.
5

If you beat the whole eggs, add the ground nougat mixture and mix on low speed or by hand until combined, then add the melted butter.
6

Once everything is well mixed and smooth, pour into a baking dish. I used a 10-inch (26 cm) diameter, 1.5-inch (4 cm) deep porcelain dish. I didn’t use a springform pan because the batter was a bit runny and I was worried it might leak. You can line the dish with parchment paper. If not, be sure to grease it well. Sprinkle sliced almonds on top and bake in a preheated oven at 350°F (180°C), then bake at 340-350°F (170-175°C) for 40-50 minutes.
7

If you use a wider, shallower pan, bake for a bit less time, about 25-30 minutes. If the top browns too quickly, cover with aluminum foil. The cake is done when the center doesn’t jiggle when you gently shake the pan, or a toothpick comes out clean. Let cool on a rack, then dust with powdered sugar if you like, and enjoy!