cook like james

The first written record of this cake is from 1577 and is thought to have originated in wealthy households in the 16th and 17th centuries in Galicia, Spain when families wanted to incorporate exotic ingredients like almonds and sugar into their cuisine. It is traditionally made with separated eggs and flavored with citrus and/or cinnamon, but this recipe from Milk Street is made more simply, with whole eggs and just a small measure of vanilla and almond extracts. A sprinkling of chopped almonds and coarse raw sugar on top of the batter gives the surface a chewy-crisp crust that contrasts wonderfully with the dense, plush crumb of the cake’s interior. Crème fraîche and fresh berries are perfect accompaniments. Don't underbake the cake. Rather than use a skewer or toothpick to test the center for doneness, check the browning and crust development. The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger. Don't serve the cake warm. It's texture is best when fully cooled.

INGREDIENTS

240 grams (1 cup plus 2 tablespoons) white sugar

3 large eggs, plus 3 large egg whites

1/2 teaspoon kosher salt (or 1/4 tsp table salt)

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

250 grams (2 1/2 cups) blanched almond flour

35 grams (3 tablespoons) turbinado or demerara sugar

37 grams (1/3 cup) sliced almonds, chopped

Heat the oven to 350F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.

In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously until well combined, 30 to 45 seconds; the mixture will be slightly frothy and the sugar will not be fully dissolved. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the crust feels firm when gently pressed with a finger, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes.

Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving.