Tarta de Almudena
Introduction
Tarta de Almudena is a delightful Spanish dessert named in honor of Madrid's patron saint, La Virgen de la Almudena. It's a rich and creamy cake that embodies traditional flavors and techniques unique to Spanish cuisine. The dessert is cherished during the festival of Our Lady of Almudena, celebrated in November, where it's enjoyed with family and friends. The cake combines simple ingredients like almonds, eggs, and sugar to create a masterpiece of flavor and texture.
History
The origins of the Tarta de Almudena can be traced back to the Middle Ages. Legend holds that when invaders attempted to conquer Madrid, a statue of the Virgin Mary was hidden within the city walls. Years later, under miraculous circumstances, the statue was discovered, safe and sound, and the people of Madrid created this cake to honor the Virgin's protection.
Ingredients
- Almonds - 200g, ground
- Eggs - 4 large, separated
- Sugar - 150g
- Butter - 100g, melted
- Vanilla Extract - 1 teaspoon
- Lemon - 1, zested
- Flour - 50g
- Baking Powder - 1 teaspoon
- Salt - 1/4 teaspoon
- Milk - 2 tablespoons
- Powdered Sugar - for dusting
Preparation
Step 1: Preparing the Almonds
Begin by preparing the almonds. If they're not pre-ground, grind them to a fine consistency using a food processor. This will form the cake's rich base.
Step 2: Egg Preparation
Next, separate the eggs, keeping the yolks and whites in separate bowls. Beat the yolks with sugar until the mixture is pale and thick.
Step 3: Mixing the Ingredients
- Gently fold the ground almonds into the egg yolk mixture, followed by the melted butter.
- Stir in the vanilla extract and lemon zest for that aromatic touch.
- Sift in the flour and baking powder, mixing until smooth.
- Add a pinch of salt and the milk to loosen the batter.
Step 4: Egg Whites
Beat the egg whites until stiff peaks form. Gradually fold into the almond mixture, keeping the batter light and airy.
Cooking Process
Step 5: Baking the Cake
Pour the batter into a greased cake pan. Preheat oven to 180°C (356°F) and bake for 30-35 minutes. Use a cooking timer to avoid over or underbaking.
Step 6: Checking Completeness
The cake is done when it's golden brown and a skewer inserted into the center comes out clean. Let it cool completely on a wire rack.
Serving Suggestions
Once cooled, dust the Tarta de Almudena with powdered sugar for a delicate finish. This cake is best served with a cup of espresso or a glass of sweet Spanish wine, like Pedro Ximénez. It's a perfect dessert for special occasions or simply indulging your sweet tooth. Enjoy!