Spanish Cake (Gateau Viva Espana)

1. 1

   Preheat oven to 160C.

2. 2

   Butter a cake mold and place the sliced almonds in one layer on the bottom.

3. 3

   Mix powdered almonds with the lemon zest.

4. 4

   Separate the eggs and beat the yolks with the sugar until just white and frothy - add the almond/zest mixture.

5. 5

   Beat the egg whites with the salt until soft peaks form.

6. 6

   Fold egg whites into the almond mixture.

7. 7

   Bake for 35 to 40 minutes.

8. 8

   Let the cake cool slightly before attempting to remove from the mold.

* Per serving · 4 servings · Values may vary.

No additional tips available.