Is this cake gluten-free?
Yes, since it uses almond flour, this recipe is naturally gluten-free.
DESSERT
Traditional Catalan Almond and Honey Cake (Pa d'Ametlla)
Indulge in the authentic flavors of Catalonia with this exquisite Pa d'Ametlla. This almond and honey cake boasts a wonderfully moist crumb and a subtle, natural sweetness, making it a perfect gluten-free treat for any occasion. It's a delightful way to share a taste of Spanish tradition with loved ones.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until well combined.
02
In a separate medium bowl, whisk the eggs, honey, and lemon zest until smooth.
03
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix.
04
Pour the batter into a greased and floured 8-inch round cake pan. Smooth the top with the spatula.
05
Bake at 350°F/175°C for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
06
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
07
Once cooled, dust generously with powdered sugar before serving.
About This Recipe
Indulge in the authentic flavors of Catalonia with this exquisite Pa d'Ametlla. This almond and honey cake boasts a wonderfully moist crumb and a subtle, natural sweetness, making it a perfect gluten-free treat for any occasion. It's a delightful way to share a taste of Spanish tradition with loved ones.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra aromatic cake, use orange blossom water instead of lemon zest, or a combination of both. Ensure your honey is good quality, as its flavor will shine through.
Easy Substitutions
You can substitute almond flour with finely ground hazelnuts for a different nutty flavor. Agave nectar can replace honey, though the flavor profile will change slightly. For a dairy-free version, ensure your pan is greased with a plant-based oil.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen, tightly wrapped, for up to 1 month; thaw at room temperature before serving.
Serving Suggestions
Serve slices of Pa d'Ametlla with a dollop of crème fraîche or a scoop of vanilla bean ice cream. It pairs wonderfully with a cup of coffee or a glass of sweet dessert wine. For a refreshing touch, serve alongside fresh berries or a light fruit compote. A drizzle of extra honey just before serving can also enhance its natural sweetness.
Common Mistakes
1. Overmixing the batter: This can lead to a dense, tough cake. Mix only until ingredients are just combined. 2. Overbaking: An overbaked cake will be dry. Keep an eye on it and remove it from the oven as soon as a skewer comes out clean. 3. Not greasing and flouring the pan properly: This can cause the cake to stick. Ensure the pan is thoroughly prepared. 4. Using cold eggs: Cold eggs don't emulsify as well. Bring eggs to room temperature before mixing for a smoother batter.
Frequently Asked Questions
Can I use unblanched almond flour?
While blanched almond flour gives a finer texture and lighter color, unblanched can be used. The cake will be slightly denser and have a more rustic appearance.
How do I know when the cake is done?
The cake is done when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter attached.
MORE TO KNOW
The key to a perfect Pa d'Ametlla is not to overmix the batter. Overmixing can develop the gluten in the almond flour (though minimal), leading to a tougher cake. Mix just until the ingredients are incorporated. The cake's texture should be moist and slightly dense, not crumbly. If you find your cake is too dry, it might be overbaked; adjust baking time slightly next time.
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