The Spanish classic

Continuing our home edition of the Epcot International Food & Wine Festival, we are once again whipping up a dish that does not appear on a current menu. Spain, first introduced to festival goers in 1997, has been a favorite kiosk for many years, but did not make the cut for this year’s incarnation. Last year, however, Spain offered a new dessert, Spanish Almond Cake, that we have recreated here.

SPANISH ALMOND CAKE

Ingredients:

2 Cups Ground Almonds (From about 2 Cups Whole Almonds)
1 Cup Sugar
1 Cup Butter (Softened)
1 Cup Sliced Almonds
1/2 Cup Almond Paste
1/2 Cup All-Purpose Flour
1/2 Roll Refrigerated Sugar Cookie Dough
4 Eggs
1 Tablespoon Lemon JuiceDirections:
Preheat oven to 350°F.Combine almond paste, sugar, and butter in an electric mixer with the paddle attachment. Mix until smooth. Add almonds. Mix until combined.Add eggs, one at a time, and mix until fluffy. Add lemon juice, stirring until combined. Fold in flour until just combined.Press cookie dough into the bottom of a 9x7-inch buttered baking dish. Pour almond mixture over dough, and carefully spread out. Sprinkle sliced almonds on top.Bake for 50 to 55 minutes, or until cake feels just firm to the touch. Cool for 15 minutes before serving.

This is a pretty straightforward cake recipe, but it has surprising results. The Spanish Almond Cake is very, very dense, but even with the ample amount of almonds (in various forms) it does not overpower this dessert. The sugar cookie crust is almost absorbed into the body of the cake, leaving just a hint of crispiness.

The Spanish Almond Cake could be served as sweet treat after almost any meal, but seems like a much better accompaniment to a steaming cup of coffee or tea first thing in the morning. No matter when you choose to bake and bite into this cake, it will be a pleasant surprise, I promise you that!