An Oloroso Dulce sherry offers an interesting contrast to this delicate almond cake.

Beat the eggs with the sugar until foamy. Add the butter and continue to beat well. Add the finely-ground almonds and the lemon rind. Pour into a flat, greased pan and bake at a high temperature. When golden, remove from the oven and leave to cool. Place a template in the shape of the Santiago cross on top and sprinkle the cake with icing sugar. Lift the template, leaving behind the imprint in the sugar.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Energy (kcal): 1,140
Energy (kJ): 4,770
Protein (g): 19.5
Fat (g): 91.2
Carbohydrates (g): 64.4
Magnesium (mg): 168.8
Vitamin A (μg): 591.4
Vitamin E (mg): 14.6
Information provided by: The Spanish Nutrition Foundation (FEN)
An Oloroso Dulce sherry offers an interesting contrast to this delicate almond cake.