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I first had this wonderful, gluten and dairy free cake while I was in beautiful Santiago de Compostela. This is my version. It should have a delicate crust on the top and be slightly fudgy in the middle.
Butter or margarine to butter the pan
3 cups plus 2 Tbsp. Almond Meal Flour
1 tsp. ground cinnamon
7 large eggs
1 ¾ cups of granulated sugar
2 Tbsp. Spirits & Spice Calamansi Balsamic
Confectioner’s sugar to dust the top of the cake
Butter a 9-inch cake pan. Preheat the oven to 350 degrees Fahrenheit. In a medium sized bowl, combine almond flour and cinnamon. In a stand mixer, whip the eggs and sugar until they are light and fluffy – should be about 3 minutes. Gently fold the almond meal mixture into the eggs and add the Calamansi balsamic and gently fold until completely mixed in. Pour the batter into the prepared cake pan. Bake for 55 minutes or until golden brown and springy on top. Remove from oven and allow to cool for 10 minutes before you dust with confectioner’s sugar.
From the kitchen of Kim Weiss - owner of Spirits & Spice