Almendrado is a delicious Spanish almond cake that’s rich, moist, and packed with nutty flavor. This traditional dessert has been a favorite for generations, celebrated for its simple ingredients and irresistible texture. Whether you’re baking for a special occasion or just craving something sweet, almendrado never disappoints.
We love how this recipe highlights the natural sweetness of almonds without relying on heavy frosting or complicated techniques. It’s perfect for anyone looking to enjoy a classic treat that’s both elegant and easy to make. Let’s dive into the steps to create your own authentic almendrado and bring a taste of Spain to your kitchen.
Ingredients
To make an authentic Almendrado almond cake, we gather a handful of simple yet high-quality ingredients. These elements come together to create the rich, moist texture and distinct nutty flavor that define this traditional Spanish dessert.
Main Ingredients
- 2 cups (200g) blanched almonds, finely ground
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon (optional but adds a fresh, aromatic note)
- Powdered sugar for dusting
Optional Ingredients
- 1 tablespoon all-purpose flour (used sparingly to help with structure, optional)
- 1/4 teaspoon salt (to balance sweetness)
- 1/2 teaspoon almond extract (to enhance almond flavor intensity)
- Slivered almonds for topping, adding a decorative crunch
| Ingredient | Measurement | Notes |
|---|---|---|
| Blanched almonds | 2 cups (200g) | Finely ground for smooth batter |
| Granulated sugar | 1 cup (200g) | Provides sweetness and moisture |
| Eggs | 4 large | Fresh and at room temperature |
| Vanilla extract | 1 teaspoon | Adds aroma and depth |
| Lemon zest | Zest of 1 lemon | Optional, enhances brightness |
| Powdered sugar | For dusting | For final presentation |
| All-purpose flour | 1 tablespoon | Optional, helps cake structure |
| Salt | 1/4 teaspoon | Optional, balances flavors |
| Almond extract | 1/2 teaspoon | Optional, intensifies almond taste |
| Slivered almonds | For topping | Optional, adds texture and garnish |
Using these carefully selected ingredients ensures our almendrado achieves the ideal balance of sweetness, moistness, and nutty richness every time.
Equipment Needed
To prepare a perfect Almendrado, having the right equipment is essential. This ensures smooth preparation and helps us achieve the cake’s distinctive texture and flavor.
Below is a list of the necessary tools and their purposes for our Almendrado recipe:
- Food Processor or Blender
We use this to finely grind the blanched almonds into a smooth almond meal. This step is crucial for that moist and dense texture.
- Mixing Bowls
Multiple size bowls allow us to mix the eggs, sugar, and almond meal separately before combining everything together.
- Electric Mixer or Whisk
We need this to beat the eggs and sugar until light and fluffy, which provides structure to the cake.
- Measuring Cups and Spoons
Precise measurements of ingredients like sugar, vanilla extract, and optional lemon zest are necessary for consistent results.
- Rubber Spatula
Helpful for folding the almond meal gently into the egg mixture without losing air.
- 8-inch Round Cake Pan
A standard size for the Almendrado cake. We recommend greasing it well or lining with parchment paper for easy release.
- Oven Thermometer (Optional)
Ensures that our oven temperature is accurate, which is important to avoid overbaking and drying the cake.
- Cooling Rack
For letting the cake cool evenly after baking, preventing sogginess at the bottom.
| Equipment | Purpose | Notes |
|---|---|---|
| Food Processor / Blender | Grind almonds into fine meal | Ensures smooth texture |
| Mixing Bowls | Combine ingredients | Use separate bowls for eggs and dry mix |
| Electric Mixer / Whisk | Beat eggs and sugar | Provides air for fluffiness |
| Measuring Cups / Spoons | Measure ingredients | Accuracy is key |
| Rubber Spatula | Fold ingredients | Prevents deflation |
| 8-inch Round Cake Pan | Bake cake | Grease or line with parchment |
| Oven Thermometer | Monitor oven temperature (optional) | Avoids overbaking |
| Cooling Rack | Cool cake evenly | Prevents soggy bottom |
Having these tools ready will help us create an authentic almendrado with ease and confidence. Let’s gather these items before moving on to the preparation steps.
Preparation
To make a classic Almendrado, preparation is key. We begin by properly handling the almonds and then move on to crafting the rich almond batter that defines this moist cake.
Preparing the Almonds
- Blanch the almonds: Remove the skins by soaking blanched almonds in hot water for about 1 minute. Drain and gently rub the skins off with a clean towel.
- Dry the almonds: Spread them on a baking sheet and let them air dry completely or toast lightly in a 300°F (150°C) oven for 10 minutes to enhance flavor.
- Grind the almonds: Use a food processor or blender to pulse the almonds until they reach a fine, grainy texture — not powdery. This coarse grind preserves the cake’s traditional nutty bite.
Preparing the Batter
- Beat the eggs and sugar: In a large mixing bowl, whisk together 4 large eggs and 1 cup of granulated sugar until the mixture is pale and thick, approximately 5 minutes using an electric mixer on high speed.
- Add flavorings: Stir in 1 teaspoon of vanilla extract and the zest of one lemon to brighten the flavor profile.
- Fold in the ground almonds: Gently incorporate the prepared almonds into the egg mixture using a rubber spatula. If desired, add 2 tablespoons of all-purpose flour and a pinch of salt for structure, but this is optional.
- Optional almond extract: For a more intense almond flavor, add ¼ teaspoon of almond extract.
- Prepare the pan: Grease an 8-inch round cake pan and dust it lightly with flour or line it with parchment paper for easy release.
| Ingredient | Measurement | Preparation Detail |
|---|---|---|
| Blanched almonds | 2 cups | Skin removed and coarsely ground |
| Eggs | 4 large | Room temperature |
| Granulated sugar | 1 cup | For whisking with eggs |
| Vanilla extract | 1 teaspoon | Added to egg mixture |
| Lemon zest | Zest of 1 lemon | Freshly grated for brightness |
| All-purpose flour | 2 tablespoons (optional) | Added for structure |
| Almond extract | ¼ teaspoon (optional) | Boost almond flavor |
| Salt | Pinch (optional) | Enhances overall taste |
Cooking Instructions
Follow these precise steps to bake the Almendrado to perfection. Proper baking and cooling are essential to achieve the cake’s signature moist texture and rich almond flavor.
Baking the Almendrado
- Preheat the oven to 325°F (163°C). Use an oven thermometer to ensure accuracy for consistent baking results.
- Prepare the cake pan by lightly greasing the bottom and sides with butter. Dust the pan with a thin layer of flour to prevent sticking, or line it with parchment paper for easier removal.
- Pour the batter evenly into the prepared 8-inch round cake pan. Use a rubber spatula to smooth the top for an even surface.
- Bake the cake on the middle rack of the oven for 35 to 40 minutes. The cake should be golden brown on top, and a toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Avoid opening the oven door frequently. This helps maintain a stable temperature and prevents the cake from collapsing.
- If you notice the top browning too quickly, tent the cake loosely with aluminum foil halfway through baking.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 325°F (163°C) | – | Use oven thermometer |
| Bake Almendrado | 325°F (163°C) | 35–40 minutes | Toothpick test for doneness |
| Tent if overbrowning | N/A | After 20 minutes | Use foil tent |
Cooling the Almendrado
- Once baked, remove the cake from the oven and place the pan on a cooling rack.
- Allow the cake to cool in the pan for 15 minutes. This step lets the cake set and makes it easier to remove without breaking.
- Run a thin knife or spatula around the edges to loosen the cake from the pan.
- Carefully invert the cake onto the cooling rack and remove the parchment paper if used.
- Let the cake cool completely for at least 1 hour before slicing. This enhances the cake’s moist crumb and intensifies the almond flavor.
- Serve at room temperature for the best texture and aroma.
Tip: Store leftover Almendrado in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Allow refrigerated cake to come to room temperature before serving for optimal taste.
Serving Suggestions
To fully enjoy our almendrado and highlight its rich almond flavor and moist texture, we recommend pairing it with complementary accompaniments and serving styles that elevate the experience.
- Serve warm or at room temperature.
Allow the cake to come to room temperature for the richest flavor profile or serve slightly warm by reheating gently in the oven for 5 to 7 minutes at 300°F (149°C). This enhances the softness and releases the nutty aroma.
- Enhance with toppings.
Light toppings can accentuate the cake’s natural sweetness without overpowering it. Consider:
- A dusting of powdered sugar for a classic finish
- A drizzle of honey or lightly warmed apricot jam
- Fresh berries such as raspberries or blackberries for a colorful contrast
- A spoonful of whipped cream or a scoop of vanilla ice cream for added creaminess
- Pair with beverages.
To complement the almendrado’s almond notes, serve alongside:
- A cup of strong espresso or rich black coffee
- A glass of sweet dessert wine like Moscato or a light sherry
- Herbal teas such as chamomile or a nutty rooibos
- Presentation ideas.
For a charming presentation, plate slices on a decorative dish and garnish with slivered almonds or edible flowers. Consider layering slices with alternating fresh fruit or cream on a dessert tray for gatherings.
| Serving Aspect | Recommendation |
|---|---|
| Temperature | Room temperature or warmed gently for 5-7 minutes |
| Topping Ideas | Powdered sugar, honey drizzle, fresh berries, whipped cream or ice cream |
| Beverage Pairings | Espresso, dessert wine, herbal teas |
| Garnish | Slivered almonds, edible flowers |
“A simple dusting of powdered sugar transforms the almendrado into an elegant dessert that honors its traditional roots.”
Our almendrado recipe shines best when these serving suggestions highlight its nutty aroma and moist crumb, ensuring every bite delights the senses.
Storage Tips
To keep our Almendrado fresh and flavorful, it is essential to store it properly to maintain its moist texture and nutty aroma. Here are the best practices we follow for storing leftover cake:
- Use an airtight container to prevent exposure to air, which can dry out the cake and dull its texture.
- Store the cake at room temperature if we plan to enjoy it within 3 days. This method preserves the cake’s softness and rich almond flavor.
- For longer storage, place the airtight container in the refrigerator, extending freshness for up to 1 week. Before serving chill, allow the cake to come to room temperature to restore its original softness.
- If we want to keep the cake even longer, we can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil to avoid freezer burn. Freeze for up to 3 months. Thaw the cake in the fridge overnight and bring to room temperature before enjoying.
Almendrado Storage Duration Guide
| Storage Method | Environment | Duration | Notes |
|---|---|---|---|
| Airtight Container | Room Temperature | Up to 3 days | Maintains moist texture and flavor |
| Airtight Container | Refrigerator | Up to 1 week | Bring to room temperature before serving |
| Wrapped & Frozen | Freezer | Up to 3 months | Thaw in fridge overnight, then room temp |
“Proper storage is key to enjoying our almendrado cake the way it was meant to be — moist, fragrant, and bursting with nutty sweetness.”
Avoid storing the cake uncovered or in loose wrapping because it will quickly dry out and lose the delicate crumb we worked hard to perfect. By following these Storage Tips, we ensure every bite of the almendrado tastes as fresh and irresistible as the first.
Conclusion
Almendrado is a timeless treat that brings warmth and tradition to any table. Its simplicity and rich almond flavor make it a versatile dessert perfect for sharing with loved ones. With just a few quality ingredients and straightforward steps, we can create a cake that’s both elegant and comforting.
Whether enjoyed plain or with a touch of garnish, almendrado offers a delightful balance of moistness and nuttiness that’s hard to resist. It’s a recipe worth keeping in our baking repertoire for those moments when we want to impress without the fuss.
Frequently Asked Questions
What is almendrado cake?
Almendrado is a traditional Spanish almond cake known for its moist texture and rich, nutty flavor. It uses simple ingredients like blanched almonds, sugar, eggs, and vanilla to highlight natural almond sweetness without heavy frosting.
What ingredients are needed to make almendrado?
The main ingredients include blanched almonds, granulated sugar, eggs, vanilla extract, and optional lemon zest. Flour, salt, almond extract, and slivered almonds can be added for texture and flavor enhancement.
What equipment do I need to bake almendrado?
You’ll need a food processor or blender, mixing bowls, an electric mixer or whisk, measuring cups and spoons, a rubber spatula, an 8-inch round cake pan, an oven thermometer (optional), and a cooling rack.
How do I prepare the almonds for almendrado?
Blanch the almonds to remove skins, dry them thoroughly, then grind to a coarse texture. This preserves the nutty bite and contributes to the cake’s moist crumb.
What is the baking temperature and time for almendrado?
Preheat the oven to 325°F (163°C) and bake the cake for 35 to 40 minutes. Check for doneness by ensuring the cake is set but still moist inside.
How should I cool almendrado after baking?
Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack and allow it to cool completely for at least an hour before serving.
How do I store leftover almendrado cake?
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze tightly wrapped for up to three months.
What are some serving suggestions for almendrado?
Serve warm or at room temperature, topped with powdered sugar, honey, fresh berries, or whipped cream. Pair with espresso, dessert wine, or herbal teas for a complete experience.
Can I garnish almendrado cake?
Yes, garnishing with slivered almonds or edible flowers adds visual appeal. You can also layer slices with fresh fruit or cream to enhance flavor and presentation.
Is almendrado a difficult cake to make?
No, almendrado uses simple ingredients and straightforward steps, making it an elegant yet easy dessert suitable for both beginners and experienced bakers.