Spanish Marquesa Cakes

I was interested in finding new Christmas desserts from around the world, and I came across this traditional Spanish dessert called “Marquesas.”  I was especially thrilled to learn that these cakes use mainly almond flour and are gluten-free.  I was looking for a traditional yet gluten-free dessert for my mom for Christmas, so Marquesas fit the bill perfectly.  Most gluten-free desserts I’ve come across try to replicate non-gluten-free desserts.  In the case of Marquesas, no replication is required because it’s the real deal.

Marquesas are individual serving-size cakes, traditionally square-shaped.  If you have a brownie pan on hand, that’s the pan to use.  If not, a cupcake pan will do.  In my case, by pure chance, I came across a brownie pan while shopping for something else at this deep discount store, Tuesday Morning, so I grabbed it!  But before that purchase, I baked the Marquesas in a cupcake pan.

The base for the cake is almond flour.  I experimented with unblanched almond flour/meal because that is what I had on hand.  It’s probably healthier for us than blanched almond flour since almond meal has added fiber from the almond skins, but the Marquesas didn’t have their characteristically light color (and they collapsed a bit), as I will soon show you.  I stuck to blanched almond flour in my subsequent batch.  Now on to the method for the recipe.  It’s actually quite simple and requires just a few ingredients.

Beat the eggs with granulated and confectioner’s sugar.

Beat until light-colored and doubled in volume.  This is where success or failure is determined.

Add some lemon zest.

Combine almond flour, baking powder, and corn starch in a separate bowl.

Then fold the dry ingredients into the egg mixture.  Fold carefully so as not to deflate the egg mixture!

Fill the cavities of the pan 2/3 of the way full with the batter.  Below, take note that I overfilled each cavity.  Don’t do it!!

Because this is how they turned out after baking:

They tasted great nonetheless–like delicate marzipan!  To finish, dust the Marquesas generously with confectioner’s sugar while warm and then again before serving (if necessary).

Using the brownie pan and not overfilling the cavities–not to mention using blanched almond flour (and not almond meal)–led to the desired height and shape, as shown below.  If using one 20-cavity brownie pan, you’ll have enough batter left over to fill 2 mini-Bundt pans.  With the brownie pan, you might be able to fit cupcake paper liners into the pan before dolloping batter into them, but in my case below, I instead greased and floured the cavities using gluten-free flour and skipped the paper liners.

This is a lovely Spanish treat that I’ve prominently placed in my “Keeper” file.  That Marquesas are gluten-free is an added bonus!

Print Recipe

Marquesa Cakes

2017 © HollyTrail.com

Course

Dessert

Cuisine

Spanish

Servings

cupcakes

Ingredients

• 4 large eggs at room temperature
• 3/4 cup confectioner's sugar
• 1/2 cup granulated sugar
• zest of one lemon
• 2 2/3 cups blanched almond flour
• 1 teaspoon baking powder
• 1/3 cup cornstarch
• confectioner's sugar for dusting

Course Dessert Cuisine Spanish Servings cupcakes Ingredients 4 large eggs at room temperature 3/4 cup confectioner's sugar 1/2 cup granulated sugar zest of one lemon 2 2/3 cups blanched almond flour 1 teaspoon baking powder 1/3 cup cornstarch confectioner's sugar for dusting

Instructions

1. Preheat oven to 350°F. Prepare cupcake pan or brownie pan by inserting cupcake liners into cavities, or greasing and dusting with a gluten-free flour. [See note below in case using a brownie pan.]
2. Beat eggs and sugars on medium-high speed until doubled in volume and mixture is almost white, about 5 minutes. Add lemon zest and mix until fully incorporated.
3. In a separate bowl, combine almond flour, baking powder, and cornstarch. Fold almond flour mixture into egg mixture, being careful not to overmix and deflate the egg mixture.
4. Fill cavities in pan 2/3 of the way full with batter. Bake for 15-20 minutes until golden brown and a toothpick or cake tester comes out clean. Let cool in pan for 5 minutes. Remove cakes from cavities and transfer to a wire rack. Generously dust with confectioner's sugar. Cool completely. Dust cakes a again before serving if necessary.

Recipe Notes

Adapted from a Marquesas recipe on  www.asopaipas.com.  Thank you! 

NOTE:  To get the traditional square shape, use a 20-cavity brownie pan.  More than one will be necessary, or else there will be enough batter left-over to fill two mini-Bundt pans.

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