A simple, airy almond cake from Mallorca — gluten-free, with plenty of aroma. A recipe that works just as well in the cafe around the corner as at home.
A Piece of Mallorca on Your Plate
Sometimes a small cake is enough to instantly transport you to the island: lemon zest in the air, the scent of roasted almonds, and the relaxed vibe in the cafe on the square. The Gató de Almendra is such a candidate. No frills, but an honest almond cake that brings a lot of joy with only a few ingredients.
Why this cake is so popular
The special thing: No flour goes in. Instead, ground almonds. That makes the cake moist and — yes — practically gluten-free. Perfect for visitors who react sensitively, and for everyone who simply likes a nutty flavor. A splash of Amaretto or a squeeze of lemon adds a personal touch.
Ingredients (for a 24 cm springform)
250 g ground almonds (unroasted, with skin)
250 g sugar
6 eggs, separated
1 tsp cinnamon
Zest of 1 organic lemon or 1 organic orange
Pinch of salt
Butter for the pan
Optional: 1 splash of Amaretto or almond liqueur
How to bake it
Preheat the oven to 170 °C (top/bottom heat) (or 160 °C with fan). Grease the springform and sprinkle some ground almonds on the bottom — it holds better than flour.
Beat egg yolks with sugar until light and pale. Fold in almonds, cinnamon, lemon zest, and possibly the liqueur. Beat egg whites with a pinch of salt until stiff and glossy.
Gently fold the egg whites into the almond mixture in two to three additions. Do not stir! Otherwise the cake loses its airiness. Pour into the pan and bake for about 35–45 minutes. Do a toothpick test: if no batter sticks, it's done.
Plating & Tips
Let it cool briefly, unmold, and dust with powdered sugar. It tastes best warm — ideal with a scoop of almond ice cream or a strong espresso from Palma. If you like, serve with a sweet Moscatel.
My little tricks: Take the eggs out about half an hour beforehand (they gain volume) and place the springform on the middle rack. If you like, lightly roast 30 g almonds and sprinkle them roughly chopped on top.
Storage
Wrapped well, the cake stays moist for 2–3 days. In the fridge it’s firmer, at room temperature soft and aromatic. Ideal for guests: bake in the morning, enjoy in the afternoon.
Give it a try. And when you next stroll through Santa Catalina and smell lemon and almonds in the air: maybe someone is baking exactly the same little cake.