Feast of St. Junipero Serra, Mallorca French Almond Cake

 The feast day of St. Junipero is July 1. He is one of our many summer saints to honor with a simple but delicious cake using almonds. Almonds are found in abundance in his native birthplace: Mallorca, often spelled Majorca, a Spanish Island.

The wall hanging here is from a photo I took while attending his canonization in 2015 at the Basilica oIf the National Shrine of the Immaculate Conception, Washington, D.C. The hanging was placed on an outside wall for the canonization and then removed. It was through the gracious gift of Rita and Rosemary Sporleder that I received tickets to attend Fr. Serra's canonization.

Fr. Serra was a Franciscan missionary who brought the Catholic faith to the Indians living in California during the 18th century. To learn about Fr. Serra follow these links:

https://www.franciscanmedia.org/saint-of-the-day/saint-junipero-serra

https://cacatholic.org/article/biography-father-serra

SPANISH ALMOND CAKE

INGREDIENTS                                                        EQUIPMENT

 1 Cup of sugar                                                         2 Mixing bowls

6 Large eggs                                                             Hand mixer or Kitchen Aid

7 Ounces silvered almonds                                       Food Processor

1 Lemon                                                                    Grater

Cooking spray or butter                                            Springform pan or pie plate

Flour for dusting pan                                                Spatula or spoon

Confectionary for sprinkling                                    Cooling rack                                 

A few almond silvers for decorating                        Cake plate 

                                       

DIRECTIONS: Preheat over 360 Fahrenheit        YIELD: One 9 inch cake

1. Grind almonds in food processor to a fine powder. Set aside.

2. Grate zest of one lemon, be sure not to grate the pith, the white lining under the peel. Set aside.

3. Separate the eggs into yolks in one medium-size bowl and whites into another bowl.

4. Add one cup of sugar into the egg yolk bowl and beat on high with your mixer until the color is light yellow and the volume has increased. 

5. Add the ground almonds and lemon zest to the yolk mixture with a rubber spatula or spoon. Mix well.

6. Beat the egg whites in the other bowl until they reach stiff peaks. 

7. Add the eggs whites to the yolk/almond/lemon mixture carefully folding them in with your spatula. 

8. Grease your springform pan or pie plate well. Add a dusting of flour to keep the cake from sticking when you unmold it after baking and cooling.

9. Add your cake mixture gently into your well-greased and dusted pan. 

10. Bake on the center rack for 28 - 30 minutes, or until a knife or toothpick comes out clean when tested in the center.

11. Cool on baking rack. 

12. Use a knife to separate the side of the cake from the pan. Unmold and gently turn cake upside down on a plate if your springform pan has an attractive design on its bottom to display cake; otherwise simply unmold and sprinkle the top with confectionary sugar and a few left over almond silvers for decorating.

This cake is a lovely, spongy cake on its own with a lemon flavor. Vanilla ice cream would be a nice addition, too, along with a glass of milk, tea, or a cappuccino!

Cheers, St. Junipero Serra!