When I am invited to dinner, I always like to ask if I can bring something. I find this very practical because it eliminates the perennial question of what to bring as a gift. For me, the answer to this question is always ‘no’. No one is ever allowed to bring food to my house. This is not because I doubt my guests' cooking skills, but simply because I like to prepare, cook and bake everything myself. However, many of my friends are very happy when they can contribute one or two courses. This is often dessert, because there are some people who really hate baking.
Und bei der letzten Einladung hatte ich wieder das Glück: Ich durfte mich für die Nachspeise verantwortlich zeigen. Meine mallorquinische Mandeltarte hatte ihren ersten Auftritt!
Almond tart: purist and simply delicious
The Mallorcan almond tart proves that the simplest things are often the best. Not only is it easy (and quick) to make, but it also tastes really good despite having only a few ingredients. What's more, it doesn't contain any butter, which means it's not fatty – and it's lactose-free! Not that I care about that, but my brother, who is lactose intolerant, was very happy when I baked it again just now.
Lovers of other types of nuts can easily swap the almonds for hazelnuts or walnuts.
And if you prefer opulence to simplicity, cut the tart in half, fill it with jam (preferably tart redcurrant jam, mmmmm) and treat yourself to a dollop of whipped cream on top. Of course, I couldn't resist the latter either, because I loooove whipped cream. If I didn't have to worry about my figure, I would whip up a cup of whipped cream every day and eat it plain. Just a side note. I think I need to dedicate a separate blog post to my whipped cream obsession...
Also really good with this: fresh berries (especially in combination with whipped cream, aaaaaah…!).
Would this be a cake you would serve Aunt Mary for Sunday tea? 🤔
By the way, these are just as good and simple: super-chocolatey favourite brownies!
Mallorca-style Almond Tart
Ingredients
Method
- Preheat the oven to 180°C top/bottom heat.
- Eine Springform fetten und mit Mehl ausstäuben.
- Beat the egg yolks with icing sugar, lemon zest and rum until pale and fluffy.
- Beat the egg whites with a pinch of salt and the granulated sugar until creamy.
- Carefully fold the almonds and beaten egg whites into the egg yolk mixture, stirring as little as possible.
- Pour the batter into the springform pan, smooth it out and bake for approx. 20 minutes. Test with a skewer.
- Allow the tart to cool and sprinkle with icing sugar.
