Looking for a simple cake for Thanksgiving or something to please a no-gluten glutton? Here is a recipe from the Spanish trio of Kim Schiffer, Ashley Mulligan in Mallorca and myself from the last program in Spain that we did together. Be sure to check it out for next year!


This almond cake rocks my socks~ it’s easy and delicious..that is if you have almonds on hand or happen to have a place to buy almond flour. Bob’s Red Mill has a nice one~ but not cheap~ $13.99 for 1 lb bag. But almonds are not cheap either and take a while to blanch, skin and grind. Depends on the day, right? Cheaper than champagne.

Tarta de Almendras de Andalucia

Butter for the pan
Flour (use almond) for the pan
2 cups of ground blanched almonds
1 cup of sugar (or alternative ~ honey, etc.)
9 eggs
1/2 t cinnamon
Zest of one orange or lemon
Use confectioner’s sugar for dusting or use jam or orange marmalade

Preheat oven to 350 F. Butter and dust a 9 in. spring-form pan and shake off excess. Grind the almonds to a powder (or use pre-ground), set aside.
Separate the yolks from the whites. Beat the whites to a stiff peak and set aside.
Beat yolks and sugar together until thick and light in color. A standing mixer is best.
Add cinnamon and zest. Add the almond flour and mix well.
Fold in the beaten egg whites.
Pour into prepared pan.

Bake for 30 to 45 minutes or until an inserted toothpick comes out clean.  Cool on a rack. Undo the sides and present the cake dusted or topped with marmalade.