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Too Many Eggs – Majorcan Almond Cake

April 4, 2011

Sometimes I end up with too many eggs in my fridge. To use them up, I was looking for a cake recipe that uses a lot of eggs. This one is light and tastes fantastic…


8 egg yolks

250g caster sugar (inc. ca 10g vanilla sugar)

zest of 1 lemon

1 tsp ground cinnamon (no more!)

300g ground almonds

6 egg whites

pinch of salt

icing sugar (to decorate)

Preheat the oven to 180C, line a 25 cm spring form with baking parchment.

Whisk together the egg yolks and sugar until light and creamy. Add the lemon zest, cinnamon and vanilla sugar. Fold in the almonds. Mix well.

In a separate bowl, beat the 6 egg whites with a pinch of salt and a splash of lemon juice.

Add about a  third of the egg whites to the egg yolk mixture, and fold in to lighten the batter. Add the remaining egg whites and fold in gently. Keep the mixture as airy as possible.

Fill into the cake tin, and bake for 35 to 40 minutes. Check with a wooden sewer if the cake is ready.

Leave to cool in the cake tin, then take out and dust with icing sugar.

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