Moist Spanish Almond Cake With Bright Citrus Flavor

The Spanish almond cake is moist and dense with ground almonds, closer to a tart than a fluffy cake. I add orange zest so the nuttiness stays bright instead of heavy.

The Spanish Almond Cake Recipe is simple and easy to follow, making it perfect for both novice and experienced bakers. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch.

Easy Spanish Almond Cake Recipe

This cake features a moist crumb enhanced with almond meal and fresh citrus zest, creating a combination of flavors that is both vibrant and satisfying. The recipe yields about 8 servings and takes approximately 1 hour to prepare and bake.

Ingredients

1 cup ground almonds (almond flour)
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 orange
Zest of 1 lemon
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)
Fresh citrus segments for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan.
Mix Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add Eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, combine the ground almonds, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Incorporate Citrus Zest: Fold in the orange and lemon zests to the batter, ensuring even distribution.
Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, and garnish with fresh citrus segments if desired.