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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the almond cake - place the almonds and 1/2 cup of the sugar in a food processor and process till very finely ground. | 2. Place the eggs in a warm mixing bowl and using an electric mixer, beat them till fluffy about 1 minute. | 3. Add the remaining 1/2 cup sugar and continue beating at high speed till the eggs are pale yellow and approximately triple in volume, 3 to 4 minutes. | 4. Working in batches, beat in the almond mixture and the flour, alternating with the olive oil and milk. | 5. Stir in the lemon zest and cinnamon. | 6. Position an oven rack in the center of the oven and preheat the oven to 350°. | 7. Line the bottom of a 9 inch springform pan with a circle of waxed paper. | 8. Generously butter the paper and the sides of the pan. | 9. Scrape the batter into the prepared springform pan and tap it on a counter to level the batter. | 10. Bake the cake on the center rack until a cake tester or toothpick inserted in the center comes out clean, about 45 minutes. | 11. Let cake cool on a rack for about 20 minutes. | 12. While the cake is cooling, make the rum syrup: place the rum and sugar in a small saucepan. | 13. Add 1/2 cup water and heat, stirring over medium heat till the sugar is completely dissolved, about 2 minutes. | 14. Run a thin knife around the side of the cake to loosen it, then remove the side of the pan. | 15. Invert the cake onto a plate and remove the bottom of the pan and the waxed paper. | 16. Prick the cake all over with a fork and generously brush it with the rum syrup, waiting for the syrup to be absorbed before brushing on more. | 17. Cover the cake loosely with plastic wrap and let stand for about 1 hour to fully absorb the syrup. | 18. Make the chocolate ganache - place the cream in a small, heavy saucepan and heat it over medium heat till it is hot but not boiling, and begins to bubble around the edge. | 19. Place the chocolate in a metal bowl and pour the hot cream over it all at once. | 20. Let the cream stand while the chocolate melts, 2 to 3 minutes. | 21. Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side. | 22. Be careful not to stir too vigorously or you will add too much air to the ganache. | 23. Keep stirring till all the chocolate is melted and completely blended with the cream. | 24. (If by some chandce the ganache breaks - looks oily or curdled - you can fix it by heating 1/4 cup of heavy cream to a simmer, transfer it to a bowl and whisk in the broken ganache bit by bit). | 25. Let the ganache stand at room temp till thickened but spreadable, about 1 hour. | 26. Place the cake on a cake platter, spread the ganache generously over the top and sides, and chill for 30 minutes to 1 hour before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	8	ounces	blanched toasted	2004.8761	0.0	0.0	226.7959
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
olive oil	1/4	cup		477.36	0.0	0.0	54.0
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
lemon zest	2	teaspoons	grated	-	-	-	-
cinnamon	1/2	teaspoon	ground	-	-	-	-
dark rum	3/4	cup		-	-	-	-
sugar	1/2	cup		805.98	201.59599999999998	0.0	0.0
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
chocolate	6	ounces	bittersweet grated	98.6562	16.1082	3.5039999999999996	2.4494

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.