Mallorcan Almond Cake (Flourless)

Mallorca is famous for its turquoise coves, stone villages, and one very special cake: Gató de Almendra – a simple almond cake made without a single gram of flour. It’s tender, moist, and fragrant with ground almonds, lemon, and a whisper of cinnamon. Traditionally it’s served just as you see in the photos: dusted generously with powdered sugar and often with a scoop of ice cream or a handful of fresh fruit.

Because it uses only ground almonds instead of flour, this cake is naturally gluten-free, wonderfully moist, and keeps well for days. The texture is slightly coarse from the nuts, delicate but not crumbly, with a golden crust that contrasts beautifully with the soft interior. It’s the kind of cake that feels rustic and homely, yet elegant enough for guests.

Below you’ll find a full, step-by-step recipe plus ideas for variations and serving.

Core Ingredients for Mallorcan Almond Cake (Flourless)

Wet Ingredients

5 large eggs, separated
¾ cup (150 g) granulated sugar (for yolks)
¼ cup (50 g) granulated sugar (for whites)
⅓ cup (80 ml) mild olive oil or melted unsalted butter, cooled slightly
1–2 teaspoons vanilla extract (optional but lovely)

Dry Ingredients

2 ½ cups (250 g) finely ground blanched almonds
- You can use almond flour or grind whole blanched almonds yourself.
Zest of 1 large lemon (or orange) – finely grated
½ teaspoon ground cinnamon
Pinch of fine salt

For the Pan and Topping

Butter or oil for greasing the pan
2–3 tablespoons ground almonds or sugar for dusting the pan
Powdered (icing) sugar, for dusting the top
Fresh berries (raspberries in the photos), and mint leaves for garnish (optional)
Optional: a handful of sliced or slivered almonds to scatter on top before baking

Equipment

9-inch (22–24 cm) round springform pan or regular cake pan
Electric mixer (hand or stand)
Mixing bowls
Spatula
Fine grater or Microplane for citrus zest

Step-by-Step

Guide

1. Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).
Grease your cake pan generously with butter or oil.
Dust the bottom and sides with ground almonds or a bit of sugar, tapping out the excess.
- This not only helps prevent sticking, it also gives the crust a subtly crunchy edge.

2. Mix the Dry Ingredients

In a bowl, combine:
- Ground almonds
- Lemon zest
- Cinnamon
- Pinch of salt
Stir well so the zest and cinnamon are evenly distributed through the almonds.
- If your almond meal is clumpy, break it up with your fingers or a whisk.

3. Beat the Egg Yolks with Sugar

In a large mixing bowl, add the egg yolks and ¾ cup (150 g) sugar.
Beat with an electric mixer for 3–5 minutes, until the mixture becomes:
- Much paler in color
- Thick and creamy
- Falls from the beaters in a slow ribbon
Beat in the olive oil or melted butter and vanilla, mixing just until combined.

4. Fold in the Almond Mixture

Add the almond mixture to the yolk mixture.
Using a spatula, fold everything together until no dry almond patches remain.
- The batter will be quite thick at this stage – almost like a paste. That’s perfect.

5. Whip the Egg Whites

In a clean bowl (no traces of grease), add the egg whites.
Start beating on medium speed until they become foamy.
Gradually sprinkle in the ¼ cup (50 g) sugar, a spoonful at a time, while beating.
Increase to medium-high speed and beat until you get glossy, soft-to-medium peaks:
- When you lift the beaters, the peaks should hold but gently curl at the tip.

6. Lighten the Batter

Take a spoonful of the whipped whites and stir it vigorously into the almond batter to loosen it.
Now gently fold in the remaining whites in 3–4 additions:
- Use a spatula to cut down through the center of the bowl, scoop under, and lift, turning the bowl as you go.
- Try not to deflate the whites; this trapped air is what will give your flourless cake a beautiful rise.

When you’re done, the batter should be lighter, thick but pourable. A few small streaks of white are better than over-mixing.

7. Fill the Pan and Bake

Pour the batter into the prepared pan, smoothing the top with a spatula.
If you’d like, sprinkle a handful of sliced almonds on top.
Bake in the preheated oven for 30–40 minutes, depending on your oven and pan size, until:
- The top is golden and slightly cracked.
- A toothpick inserted into the center comes out mostly clean, with a few moist crumbs (not wet batter).
If the cake is browning too quickly, loosely tent with foil for the last 10 minutes.

8. Cool and Finish

Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
Carefully run a knife around the edge and release the springform, or invert onto a plate and then flip right-side-up.
Once the cake is just warm or fully cooled, dust generously with powdered sugar.
Top with fresh raspberries, other berries, and a small sprig of mint if you like.

How to Serve

This cake is wonderful at room temperature.
For a classic Mallorcan touch, serve slices with:
- A scoop of vanilla ice cream,
- A dollop of lightly sweetened whipped cream, or
- A spoonful of thick Greek yogurt and honey.
It’s equally lovely as a simple afternoon cake with coffee, or dressed up with fruit and mint for a dinner dessert.

Because there’s no flour, the crumb is naturally moist. The edges are slightly chewy and caramelized, while the center stays tender and almost fudgy with almond richness.

Variations and Creative Twists

Once you master the base recipe, there are lots of ways to customize this flourless almond cake.

1. Citrus Variations

Orange Almond Cake
- Replace lemon zest with orange zest (or use both).
- Add 1 tablespoon of orange juice to the yolk mixture.
Lemon-Limoncello
- Keep the lemon zest and add 1–2 tablespoons limoncello to the batter for a grown-up twist.

2. Almond & Raspberry

The photos already hint at this pairing. To bring the berries inside the cake:

Gently fold ½–1 cup fresh raspberries into the batter right before it goes into the pan, or
Spread a thin layer of raspberry jam over the cooled cake before adding powdered sugar and fresh berries on top.

3. Chocolate Almond Cake

For an even richer version:

Sift 2–3 tablespoons cocoa powder into the almond mixture.
Reduce the ground almonds by about 2 tablespoons so the batter doesn’t get too dry.
Optional: fold in a handful of dark chocolate chips.

4. Almond & Coconut

Replace ½ cup of ground almonds with unsweetened desiccated coconut.
Add a splash of coconut extract along with the vanilla.

5. Spiced Winter Version

Perfect in colder months:

Increase cinnamon to 1 teaspoon.
Add a pinch of ground cardamom or cloves.
Serve warm with poached pears or baked apples.

Tips for the Perfect Flourless Almond Cake

Use Good Almonds

The flavor here is all about the almonds, so use fresh, good-quality ground almonds or almond flour. If they smell stale or oily, they’ll bring that into your cake.

Don’t Overbake

Flourless cakes can go from moist to dry quickly. Start checking at 30 minutes. The center should be just set and still tender.

Be Gentle with the Egg Whites

They’re your natural “leavening.” Fold them in carefully so the cake bakes up light, not dense.

Let It Rest

The cake’s texture improves as it cools. It often tastes even better the next day, and slices more neatly once it’s completely cool.

Storage and Make-Ahead

Room Temperature:
Keep the cake covered at room temperature for 2–3 days.
Refrigerator:
It will keep up to 5 days in the fridge, well wrapped. Let it sit at room temperature for 20–30 minutes before serving so the crumb softens.
Freezing:
- Wrap whole or sliced cake tightly in plastic and then foil.
- Freeze up to 2 months.
- Thaw overnight in the fridge or at room temperature. Dust with fresh powdered sugar before serving.

Frequently Asked Questions

Is this cake gluten-free?
Yes, this recipe contains no flour or gluten-containing ingredients, making it naturally gluten-free—as long as all your products (like baking powder, if you add any in a variation) are certified gluten-free.

Can I reduce the sugar?
You can reduce the sugar by 2–3 tablespoons if you prefer a less sweet cake, but keep enough to maintain moisture and structure. Almond cakes rely on sugar not only for sweetness but also for texture.

Can I use whole almonds instead of almond flour?
Yes. Use blanched almonds and pulse them in a food processor until finely ground. Stop before they turn into almond butter. If you add a tablespoon of the sugar while grinding, it helps prevent clumping.

My cake sank slightly in the middle—what happened?
A slight dip is normal with moist, flourless cakes. A major collapse can be due to:

Underbaking (center still too wet), or
Over-beaten whites that deflate dramatically.
As long as it’s cooked through, it will still taste wonderful—just dust generously with powdered sugar and decorate with berries.

Can I bake this in another shape?
Yes. You can use:

A rectangular pan (about 20×20 cm / 8×8 in) for bars, or
Small tart molds or muffin tins for individual cakes (reduce baking time to around 18–22 minutes; keep an eye on them).

Mallorcan almond cake is the kind of dessert that proves you don’t need a long list of ingredients to create something unforgettable. With nothing more than almonds, eggs, sugar, citrus zest, and spice, you get a cake that is moist, fragrant, and full of character—equally at home on a rustic wooden table or at the center of a celebration.

Serve it simply with powdered sugar, dress it up with raspberries and mint as in the photos, or pair it with ice cream for a special occasion. However you enjoy it, this flourless almond cake brings a little taste of sunny Mallorca to your kitchen.