This Spanish Almond Tart is not only a one bowl cake mix but is gluten free due to the use of almond flour. Once you have all the ingredients mis-en-place, it takes about 5minutes to mix up. The cake doesn't rise, but produces a moist, almondy tart. Have a little slice with a cup of tea or serve for a dinner party with whipped cream and fresh fruit.
If you're feeling adventurous, make your own almond flour from 250g whole, toasted (Marcona) almonds, chopped in a food processor until slightly coarse, but not too fine.
I even made my own St James Cross stencil by downloading a Google image and resizing for printing!
Ingredients
240g/8½oz sugar
3 large eggs, plus 3 large egg whites
¼ teaspoon salt
¼ teaspoon almond extract
¼ teaspoon vanilla extract
250g/8¾oz almond flour
35g/1¾oz Turbinado or Demerara sugar (optional)
40g/1½oz toasted, sliced almonds
Method
Heat the oven to 350°F (176°C) with a rack placed in the middle.
Butter a 9-inch diameter cake tin and line the bottom with parchment paper, then butter the parchment paper as well (I forgot and the cake stuck pretty good to the paper).
In a mixing bowl, whisk the sugar, eggs and egg whites, salt and almond and vanilla extracts until well combined. Add the almond flour and whisk until incorporated.
Pour the batter into the cake tin, then sprinkle evenly with the turbinado (Demerara) sugar (still optional) and almonds.
Pop in the oven and bake until deeply browned and the crust feels firm when gently pressed with a finger (for me this was exactly 45 minutes).
Let the tart cool in the pan on a wire rack for 10 minutes.
Run a knife around the edges of the cake, then invert onto a plate. Remove parchment from the bottom and then Invert back onto the wire rack and let cool completely before serving.