de Santiago Veg
CD CBF Spanish 70mins plus cooling
the Galicia Region in North-Western Spain.
1 x 20cm/8 inch cake Cold
Vegetarian Nuts Alcohol Cakes Baked Fayre Gluten
Wheat free Spain Europe
teaspoon grated Lemon Rind
Almonds with skins, finely ground
teaspoon Ground Cinnamon
the filling and topping
chopped Almonds to garnish
Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease and flour 2
x 20cm/8 inch round sandwich tins.
In a large mixing bowl, cream together the sugar, lemon rind, and egg yolks
until the mixture is light and fluffy.
Stir in the almonds and cinnamon.
In another mixing bowl, beat the egg whites until they are stiff, but not dry.
Stir a few tablespoons of the egg white into the almond mixture to lighten it a
little, then fold in the rest of the egg whites.
Transfer the mixture to the sandwich tins and bake for 45 minutes or until
the cakes are cooked and brown.
Allow to cool for a few minutes, then remove the cakes from the pans and cool on
To make topping - in a mixing bowl, whisk together the cream, brandy and sugar
until stiff. Spread half the mixture on one of the cakes then place the
other cake on top and coat the top and sides of the double layered cake. Garnish
with chopped almonds.
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