Gila Cake
Ingredients
- 3 pcEgg (yolks and whites separated)
- 125 gWhite sugar (granulated)
- 125 gAlmond with skin (blanched and finely ground)
- 0.5 tspCinnamon powder
- 0.5 pcCitrus limon (L.) Burm. f. (finely grated zest)
- 125 gGila Jam (Fig-leaf gourd jam) (well drained)
Method
A cake with a unique, moist, and fibrous texture thanks to the fig-leaf gourd. The crust is thin and crisp, while the center remains tender with a strong scent of cinnamon and almond.
- 1
In a large mixing bowl, vigorously whisk the egg yolks with the white sugar. The mixture should double in volume, turn pale, and form a ribbon when the whisk is lifted.
- 2
Add the gila jam, finely ground almonds, cinnamon, and lemon zest. Mix with a spatula until the preparation is homogeneous and the gila strands are well distributed.
- 3
Beat the egg whites until stiff peaks form. They should form a 'bird's beak' tip on the whisk and the mass should not move if the container is overturned.
- 4
First incorporate a third of the whites into the batter to loosen it. Add the rest by gently lifting the mass with a spatula from the center outwards to avoid deflating the air.
- 5
Pour into a lined mold and bake at 180°C. The cake is done when it is golden and a knife blade comes out clean. The surface should be firm under light finger pressure.
Frequently asked questions
How do you get this dish right?
- Use quality almonds that you grind yourself; the flavor will be much bolder.
- Don't overwork the whites once incorporated; the trapped air is what makes the cake rise since there is no baking powder.
How long does this dish keep?
Keeps for 3 to 4 days at room temperature in an airtight container. It tastes even better the next day once the flavors have infused.
