Spanish Almond Cherry Cake (Torta De Almendras) Recipe

Name: Spanish Almond Cherry Cake (Torta De Almendras)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TO COAT CAKE TIN; 1 teaspoon butter; 1 tablespoon flour; FOR THE CAKE; 1/2 cup sugar; 1/2 cup ground almonds; 1/4 teaspoon cinnamon; 1 1/2 tablespoons flour; 4 eggs, separated; 1 tablespoon brandy; 2 tablespoons glace cherries, chopped

Servings: persons

TO COAT CAKE TIN
1 teaspoon butter
1 tablespoon flour
FOR THE CAKE
1/2 cup sugar
1/2 cup ground almonds
1/4 teaspoon cinnamon
1 1/2 tablespoons flour
4 eggs, separated
1 tablespoon brandy
2 tablespoons glace cherries, chopped

1
Butter and flour an 8 or 9 inch cake tin.
2
Stir together the sugar, almonds, cinnamon and flour.
3
Add egg yolks, brandy and chopped cherries.
4
Combine well.
5
Beat the egg whites until stiff and fold them into the yolk mixture.
6
Transfer to the prepared cake tin.
7
Bake in a preheated 325u00b0F oven for 30 minutes until the cake tests done.
8
Let the cake cool in the tin for 15 minutes before unmolding.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: TO COAT CAKE TIN, 1 teaspoon butter, 1 tablespoon flour, FOR THE CAKE, and more.

Yes, Spanish Almond Cherry Cake (Torta De Almendras) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spanish Almond Cherry Cake (Torta De Almendras)

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