This recipe is for a classic Spanish dessert called “Torta Real de Motril”. This Spanish dessert takes its name from “Motril” – a town in the province of Granada, Spain. Motril is the second largest town in the province of Granada, located near the Guadalfeo River. Granada was the last Muslim province to be reconquered by the Christians in 1492 and the moorish influences are still clearly visible in the architecture and food of the region. The last Muslim in Iberia, Emir Muhammad XII, known as “Boabdil” to the Spanish, surrendered complete control of the Emirate of Granada, to Ferdinand II and Isabella I (“Los Reyes Católicos”) after the last battle of the Granada War on January 2nd 1492. “Torta Real de Motril” and many other Spanish desserts are very almondy and almonds are a rich source of vitamin E. They are also rich in dietary fiber, B vitamins, essential minerals and monounsaturated fat, one of the two “good” fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols, associated with cholesterol-lowering properties.
“Torta Real de Motril”
Ingredients for 4 people:
3/4 kg of ground almonds
1/2 kg of sugar
150 g icing sugar
2 tablespoons sunflower oil
1 teaspoon ground cinnamon
Preheat the oven to 170 º C.
Whisk the eggs in a large bowl and then add the sugar, the ground almonds and the lemon rind and mix well into a paste.
Prepare a round cake tin covered with baking paper. Spread with oil and add the paste.
Cook in the oven for 40 minutes.
Remove from the oven and leave to cool.
When cold, take out from the tin and decorate with sprinkled icing sugar and cinnamon.