Serves: 8
Total Calories: 263
1. Preheat oven to 350°.Grease the bottom of a 9-inch springform pan. Line the bottom with a circle of parchment or wax paper. Grease the paper and the sides of the pan. Dust with flour and tap out excess. In a food processor, grind the almonds with the sugar to a fine, mealy consistency. Add the flour, baking powder, and 1/4 teaspoon of the salt. Pulse 6 to 8 times to mix.
2. With an electric mixer beat the egg whites until foamy. Add the remaining 1/4 teaspoon of salt and continue beating to stiff peaks. Beat in the egg yolks, 1 at a time on low speed, until the yolks are incorporated. Fold in the reserved almond mixture. Gently stir in the rum and vanilla.
3. Pour the batter into the prepared pan. Bake 25 to 30 minutes, or until golden brown and a tester inserted in the center of the cake comes out clean. Cool the cake in the pan on a rack about 5 minutes. (The cake will sink a little as it cools.) Remove the ring from the pan and remove the paper from the bottom. Transfer the cake to a serving plate. Shortly before serving, dust the cake lightly with confectioners' sugar. Cut into wedges and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yucatán Heavenly Almond Cake recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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