Its name derives from the French gâteau (cake) and appears to have originated in the eighteenth century Gallic cuisine, although the cakes made of almonds were consumed earlier. Thus the year 1679, on the occasion of the visit of Bishop Bernard Cotoner in the monastery of San Salvador, were served, among other foods, almond cakes.
This almond cake, which has remained as original Islander heritage, is the result of symbiosis between French cuisine, which brought the art of cooking, and Mallorca, which, with large almond crops, provided the raw material. And so le gâteau d’amandes became “gató d’ametlles”.
Preparation time: Max. 1 hour
Recommended wines: Sweet Wines
Season: All year
Ingredients for 4 people:
250 g of majorcan almonds, 250 g sugar, 6 eggs, 1 teaspoon butter, lemon zest, 1 teaspoon cinnamon, 1 tablespoon butter, 1 tablespoon icing sugar.
Grind the almonds. Separate the whites from the yolks. Arrange in a bowl half the sugar, ground almonds, egg yolks, lemon zest and cinnamon. Working with a whisk. Beat the egg whites until stiff with remaining sugar. Gradually add to the preparation of the buds.
Fill a greased pan and cook in a preheated oven at 180º C for 5 minutes at 140º C for 20 minutes. Let cool, unmold and sprinkle with icing sugar.