Gató Mallorquín

 

2 1/4 cups (250g) grated almonds

lemon zest from 1 lemon

1 teaspoon cinnamon 

8 eggs, room temperature (this is very important!)

2 cups (250g) sugar, divided

Preheat oven to 350°F (180°C). Cover bottom and sides of a springform cake pan with parchment paper - parchment paper on sides can be left a bit higher to prevent spilling

1. combine almonds, lemon zest and cinnamon. Set aside

2. separate eggs. Beat egg yolks together with half of the sugar until light in color and doubled in size. Around 3-4 minutes. This step is important for fluffiness

3. beat egg whites until bubbles start to show. Begin to add rest of sugar slowly. Beat until stiff peaks form

4. fold grated almond mix into egg yolk mix carefully to maintain fluffiness. When well combined, fold in egg whites being very careful as well

5. pour mixture into prepared cake pan and bake for 35-40 minutes. Dust with confectioners sugar