Almond Cakes

The cake and pastries made in Spanish convents are famous for their delicacy, the result of careful preparation and traditional methods. Many of the recipes, a legacy of the Arab presence in Spain, wisely combine almonds with honey and eggs and were brought to the convents by nuns who had learnt them in their homes.

It is in the provinces of Seville and Granada that there are the most convents and where the products of their kitchens are most competitive with those on sale in the shops.

The following recipe comes from a Granada convent and is said to be a secret, but we happen to know it is included in a well-known publication.

Servings: Makes 6-8 cakes
Prep Time: 30 min.
Cook Time: 15 min.

Ingredients

4 eggs
9 oz blanched peeled almonds
4 oz sugar
Zest of 1 lemon
Cinnamon
1/4 cup flaked almonds
Butter and flour to grease the pans

Preparation

Grind the almonds in an electric grinder with a little sugar to prevent them from going oily. With an electric beater, beat the eggs with the rest of the sugar until light and fluffy. (If done by hand, first beat the yolks with the sugar, add the almonds, etc. and finally the egg whites beaten stiff.)

Add the cinnamon and lemon zest then gently fold in the ground almonds. Grease and dust with flour 6-8 individual tart pans; fill them with the mixture and sprinkle with almonds flakes. Bake at 350 degrees F for 15 minutes.

Remove from the pans while hot and leave to cool.

Best with...

Alvear Pedro Ximenez 1927 Solera

Region: Montilla-Moriles

Rating: 96 - 'a sensational after-dinner sherry'

COMPOSITION: Pedro Ximenez

TASTING NOTES:
'The impressive 1927 Pedro Ximenez Solera, from a Solera begun nearly 80 years ago, boasts a dark amber color as well as an extraordinary nose of creme brulee, liquefied nuts, marmalade, and maple syrup. Huge and viscous, yet neither cloyingly sweet nor heavy, it is a profound effort priced unbelievably low. It is meant to be drunk alone at the end of a meal.'
--- Robert Parker, The Wine Advocate, June 2005

ABOUT THE PRODUCER:
The vineyards, located at an elevation of 1,050 ft., are comprised of the famous chalky soil called Albariza and the 40-year-old vines are trained in the goblet system and yield 1.25 t/acre (3 t/ha).

The grapes were hand-harvested on September 15th and dried on mats in the sun. Fermentation occurs in stainless-steel and is arrested by the light addition of wine spirits. It is then aged for 6 months in traditional American oak botas of 500l (133 gal.).

Located in the town of Montilla, in the province of Cordoba, in the interior of Andalucia, Alvear S.A. was established by Don Diego de Alvear in 1729, and since that time has remained under control of the Alvear family. This is the oldest winery in the region and its fino is today one of the three most popular fino wines in Spain.