Pastel De Almendras Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper; lightly butter the sides and dust with a few tablespoons of almond flour or flour.

Dry ingredients

In a bowl, whisk together the blanched almond flour, all-purpose flour, baking powder, and fine sea salt until evenly combined. Set aside.

Cream butter and sugar

In a separate large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2–3 minutes with an electric mixer on medium speed.

Add eggs and flavor

Add the eggs one at a time, mixing briefly after each until incorporated. Add the extra egg yolk, almond extract, and vanilla extract; mix until combined.

Combine batter

Fold the dry ingredients into the butter-egg mixture in two additions. Add the whole milk (about 1/4 cup) to loosen the batter if it seems too dense. Fold just until combined — do not overmix.

Bake

Transfer batter to the prepared pan, smooth the top, and sprinkle the sliced almonds evenly over the surface. Bake in the preheated oven for 30–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool

Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing or assembling with cream and sauce.

Infuse cream

In a small saucepan, combine the heavy cream and Pedro Ximénez. Warm over medium heat until just simmering; remove from heat and let steep for 10 minutes to develop flavor.

Temper yolks

In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale. While whisking constantly, slowly pour about 1/3 cup of the warm cream mixture into the yolks to temper them.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining cream. Cook over low to medium-low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (about 3–5 minutes). Do not boil.

Finish

Off the heat, whisk in the cold diced butter and a pinch of fine sea salt until smooth and glossy. Strain through a fine mesh sieve into a bowl to remove any solids, then cover with plastic pressed to the surface to prevent a skin. Chill until set, at least 1 hour. Bring to near room temperature before plating.

Prepare figs

Wash the fresh figs and pat dry. Quarter them lengthwise (or halve if small).

Sauté

Heat 1 tablespoon butter in a skillet over medium heat. Add the figs cut-side down and sauté gently for 1–2 minutes until they start to caramelize. Sprinkle 1 tablespoon Pedro Ximénez over the figs and cook for another 30–45 seconds, spooning glaze over them. Remove from heat and keep warm.

Combine and simmer

In a small saucepan, combine the fresh orange juice, orange zest, granulated sugar, and water. Bring to a simmer over medium heat and cook until the mixture reduces and thickens slightly, about 8–12 minutes. Stir occasionally to prevent burning.

Finish sauce

Once syrupy, remove from heat and whisk in the 1 tablespoon butter, vanilla extract, and a pinch of salt. Taste and adjust sweetness or acidity. Keep warm or let cool slightly; the sauce will thicken further as it cools.

Slice cake

Place the cooled almond cake on a serving plate. If desired, level the top with a serrated knife to create even slices.

Plate

Spoon a generous dollop (about 2–3 tablespoons) of chilled Pedro Ximénez cream onto each plate or spread a thin layer on the cake slice. Arrange 2 sautéed figs per serving beside or atop the cake.

Sauce and finish

Drizzle the warm candied orange sauce around the cake and over the figs as desired. Dust the cake lightly with powdered sugar, and garnish with a small mint leaf or microgreen for contrast.

Serve

Serve immediately so the warm sauce and figs contrast with the cool cream. If the cream was chilled, allow 10 minutes at room temperature before serving for best texture.