Mallorcan Almond Cake With Orange Blossom And Kumquats

Let's Cook

1. Step 1.

   Preheat the oven to 180°C/350°F/gas mark 4. Grease a deep-sided 20cm/8in cake pan with butter or olive oil.

2. Step 2.

   In a large bowl, whisk together the 8 egg yolks and 350g/1¾ cups caster sugar with an electric hand whisk until light and fluffy, about 3-4 minutes.

3. Step 3.

   Add the grated zest of 1 lemon, a pinch of ground cinnamon, and 500g/5 cups ground almonds to the egg yolk mixture. Gently fold in with a spatula until just combined. Set aside.

4. Step 4.

   In a separate clean bowl, whisk the 6 egg whites to stiff peaks using a clean whisk or electric mixer. Add the egg whites to the egg yolk mixture and carefully fold in until just combined, being careful not to deflate the whites.

5. Step 5.

   Pour the batter into the prepared cake pan and spread evenly. Bake for 45-50 minutes, until golden and well risen, and a skewer inserted into the center comes out clean.

6. Step 6.

   Turn off the oven and leave the door ajar. Let the cake cool in the oven to room temperature, about 1 hour.

7. Step 7.

   While the cake is cooling, make the kumquat syrup. In a medium saucepan, combine 15-20 halved fresh kumquats, 300ml/1¼ cups orange juice, 100ml/scant ½ cup water, 200g/1 cup caster sugar, and 2-3 drops orange blossom syrup. Bring to a boil over medium heat, then reduce heat to low and simmer for 4-5 minutes, stirring occasionally, until the syrup thickens slightly. Remove from heat and set aside.

8. Step 8.

   Once the cake is completely cool, carefully remove it from the pan and place on a serving plate. Dust the top with 25g/scant ¼ cup icing sugar.

9. Step 9.

   Slice the cake into portions and place each on a serving plate. Spoon the kumquat syrup over each slice. Optionally, serve with a scoop of vanilla ice cream on the side.