Spanish Almond Cake for The Festival of Trees (Tu B'Shvat)

This year, the Jewish Tree Festival, Tu B'Shvat, falls on January 30th. Think of it as the forerunner of Arbor Day. It is a minor holiday that is celebrated by the planting of trees, especially in Israel.

Throughout the world, Jews eat foods on Tu B'Shvat that are characteristic of the land of Israel, especially the seven types of fruits and grains listed in Deuteronomy 8:8. However, any fruit or nut that comes from a tree can be enjoyed as part of the holiday celebration. It's a great way to remind ourselves that Springtime, with its promise of new life, is not far off.

Here is a recipe for a very traditional Spanish (Galician) almond cake. It would fit perfectly into any holiday celebration. Also note that it contains mostly tree related ingredients: olive oil, lemon, cinnamon, and almonds. It also contains wheat which is one of the grains listed in Deuteronomy 8:8.

Spanish Almond Cake (Galicia)
Serves 8
olive oil and flour for pan4 large eggs2 teaspoons grated lemon zest1/2 teaspoon ground cinnamon3/4 cup granulated sugar1/2 teaspoon fine sea salt
3 cups almond flour1/3 cup all-purpose flourconfectioners' sugar for dustingCenter oven rack and preheat oven to 400 degrees F. Oil and flour a 9 inch spring-form cake pan.

In a large bowl, combine the eggs, lemon zest, cinnamon, granulated sugar, and salt. Whisk together until foamy. Add the almond flour and mix well. Add the flour and mix until just incorporated. Be sure that the batter is smooth and that there is no dry flour remaining towards the bottom.

Transfer the batter to the prepared pan and bake for about 30 minutes, or until a knife inserted into the center comes out clean.

Remove the cake from the oven and allow to cool for 10 minutes on a wire rack. After 10 minutes, carefully run a knife around the edge of the cake to be sure that it is not sticking to the pan. Remove the collar and allow the cake to cool to room temperature. When cool, invert the cake and remove the pan bottom.

Place cake upright on a serving plate. Dust the top with confectioners' sugar.