Spanish Cake (Gateau Viva Espana)

1. Preheat oven to 160°C.

2. Butter a cake mold and place the sliced almonds in one layer on the bottom.

3. Mix powdered almonds with the lemon zest.

4. Separate the eggs and beat the yolks with the sugar until just white and frothy - add the almond/zest mixture.

5. Beat the egg whites with the salt until soft peaks form.

6. Fold egg whites into the almond mixture.

7. Bake for 35 to 40 minutes.

8. Let the cake cool slightly before attempting to remove from the mold.

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Nutrient	Quantity
Total fats	69.02 g
Protein	25.12 g
Carbohydrates	20354.52 g
Energy	80084 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.096 g
Water	199.22 g
Aspartic acid	2.658 g
Calcium, Ca	316 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.036 g
Lutein + zeaxanthin	1006 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.044 g
Fatty acids, total saturated 22:0	0.008 g
Niacin	0.15 mg
Vitamin A, RAE	320 g
Fatty acids, total trans-polyenoic	0.024 g
Arginine	1.64 g
Riboflavin	4.79 mg
Fatty acids, total trans-polyenoic 22:4	0.026 g
Tocopherol, beta	0.02 mg
Fatty acids, total polyunsaturated 15:0	0.016 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.072 g
Fatty acids, total saturated 20:1	0.054 g
Glutamic acid	3.346 g
Sodium, Na	692 mg
Fatty acids, total saturated 16:1 undifferentiated	0.702 g
Total lipid (fat)	69.02 g
Manganese, Mn	0.872 mg
Proline	1.024 g
Fatty acids, total saturated 16:0	7.712 g
Fatty acids, total polyunsaturated 16:1 t	0.006 g
Fatty acids, total saturated 8:0	0.008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.062 g
Choline, total	587.8 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.024 g
Fatty acids, total polyunsaturated 18:1 t	0.046 g
Sugars, total	19953.98 g
Serine	1.942 g
Fatty acids, total saturated 10:0	0.012 g
Fatty acids, total saturated 18:0	2.472 g
Fatty acids, total saturated 20:4 undifferentiated	0.376 g
Vitamin B-6	0.34 mg
Selenium, Se	183.8 g
Ash	4.16 g
Vitamin D	164 IU
Fatty acids, total saturated 18:1 undifferentiated	41.522 g
Pantothenic acid	3.066 mg
Phenylalanine	1.36 g
Copper, Cu	1.572 mg
Betaine	0.6 mg
Thiamin	0.08 mg
Retinol	320 g
Methionine	0.76 g
Iron, Fe	15.74 mg
Carbohydrate, by difference	20354.52 g
Phosphorus, P	396 mg
Folate, total	94 g
Dihydrophylloquinone	0.2 g
Tocopherol, gamma	1 mg
Fatty acids, total saturated 4:0	0.008 g
Alanine	1.47 g
Cholesterol	744 mg
Valine	1.716 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.046 g
Fatty acids, total saturated 18:2 undifferentiated	11.81 g
Glycine	0.864 g
Glucose (dextrose)	0.74 g
Fatty acids, total saturated 14:0	0.066 g
Zinc, Zn	4.62 mg
Isoleucine	1.342 g
Tocopherol, delta	0.12 mg
Fatty acids, total polyunsaturated	12.522 g
Fatty acids, total saturated 14:1	0.014 g
Tocotrienol, gamma	0.02 mg
Fatty acids, total polyunsaturated 17:1	0.024 g
Leucine	2.172 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.024 g
Tocotrienol, alpha	0.12 mg
Vitamin A, IU	1080 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.014 g
Folate, DFE	94 g
Tryptophan	0.334 g
Phytosterols	133 mg
Fatty acids, total polyunsaturated 16:1 c	0.396 g
Fatty acids, total polyunsaturated 18:1 c	6.776 g
Fatty acids, total saturated 20:0	0.006 g
Starch	257.04 g
Tyrosine	0.998 g
Vitamin B-12	1.78 g
Vitamin K (phylloquinone)	4.1 g
Fatty acids, total saturated	10.352 g
Histidine	0.618 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.024 g
Fatty acids, total monounsaturated	42.266 g
Threonine	1.112 g
Folate, food	94 g
Fatty acids, total polyunsaturated 17:0	0.044 g
Vitamin D (D2 + D3)	4 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.002 g
Cryptoxanthin, beta	18 g
Vitamin D3 (cholecalciferol)	4 g
Vitamin E (alpha-tocopherol)	21.7 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.116 g
Fatty acids, total trans	0.076 g
Fatty acids, total trans-monoenoic	0.052 g
Magnesium, Mg	24 mg
Lysine	1.824 g
Potassium, K	684 mg
Cystine	0.544 g
Fluoride, F	2.2 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	170	79356	20353.08	0
Salt	1 pinch	0	0	0
Egg	4	286	1.44	19.02
Lemon zest	1	0	0	0
Almond	50 g	442	0	50