Gató de Almendra Recipe

Mallorca, the largest of Spain’s Balearic Islands, is a beautiful place where sunny beaches meet quiet mountain villages, olive trees, and citrus groves. But beyond its views, Mallorca is also known for its traditional food and especially its desserts.

Many of the island’s sweets use local ingredients like almonds, lemons, oranges, and honey. These simple, natural flavors are a big part of what makes Mallorcan desserts special. One dessert that many people know and love is Gató de Almendra: a soft almond cake that’s been made for generations.

This light, flourless cake is naturally gluten-free and full of flavor. It’s often served with a scoop of almond or vanilla ice cream and is enjoyed everywhere on this Spanish island: at family dinners, in local cafés, or during celebrations. It’s an easy cake to make, but with a taste that feels truly special.

What Makes Gató de Almendra So Delightful

• Simple, Honest Ingredients: Just almonds, eggs, sugar, citrus zest, and a hint of cinnamon; no flour, no fuss.
• Naturally Gluten-Free: Perfect for anyone avoiding gluten without sacrificing flavor or texture.
• Full of Mediterranean Soul: Every bite is warm, nutty, and fragrant, like sunshine in cake form.
• Perfect with Ice Cream: The traditional pairing with almond or vanilla ice cream takes it to the next level.
• Easy to Make, Hard to Forget: A one-bowl wonder that looks unassuming but leaves a lasting impression.

Ready to bring a piece of Mallorca into your kitchen? Here’s how to make this beautifully humble almond cake.

Gató de Almendra Recipe

Gató de Almendra, usually served with a scoop of almond or vanilla ice cream, is a comforting dessert cherished on the sun-kissed island of Mallorca, bringing a little piece of joy to those who indulge in its delightful flavor.

Ingredients:

• 250g (2 ½ cups) ground almonds (raw, skin-on if possible)
• 200g (1 cup) granulated sugar
• 6 eggs, separated
• Zest of 1 lemon
• Zest of 1 orange (optional)
• 1 tsp cinnamon
• Pinch of salt
• Butter + sugar or parchment paper, for lining the pan
• Powdered sugar, for dusting
• Optional: a scoop of almond or vanilla ice cream for serving

Instructions:

1. Preheat oven to 170°C (340°F). Butter a 23-cm (9-inch) springform pan and dust with sugar, or line with parchment paper.
2. In a large bowl, whisk the egg yolks with the sugar until pale and creamy.
3. Add the lemon zest, orange zest (if using), cinnamon, and a pinch of salt. Mix in the ground almonds to form a thick batter.
4. In a separate clean bowl, beat the egg whites to stiff peaks.
5. Gently fold the egg whites into the almond batter in batches, using a spatula. Be careful not to deflate the mixture too much — this gives the cake its light texture.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
8. Let the cake cool completely in the pan, then remove and dust generously with powdered sugar.

Serving Tips:

• Traditionally served at room temperature with a side of almond ice cream or a dollop of whipped cream.
• Delicious with a cup of café con leche or a glass of Moscatel wine.

Enjoy your meal! Bon profit!

Explore More Recipes:

• Traditional Irish Apple Cake Recipe
• Traditional Cape Malay Koesister Recipe
• Sea Buckthorn Cheesecake Recipe
• Salmon Musubi With Spicy Avocado Crema Recipe