Ignacio (Cake for St. Ignatius Day)


Last year on the feast of St. Ignatius , July 31, we enjoyed this delicious cake, which was baked by my friend Marci , at Summer with the Saints.  The recipe came from Cooking with the Saints.


Ignacio
(Cake for St. Ignatius Day) 

6 egg whites
2 1/2 cups (625 g) sugar
4 c. (400 g) almonds, ground
1 1/2 c. (200 g) flour
1 c. (250 g.) butter

In a  large bowl beat the egg whites with an electric beater until quite firm.  Slowly add the sugar while continuing to beat.  After the sugar has been used up, fold in the ground almonds and the flour.  Melt the butter; when cool, add it to the mixture, folding it in carefully.

Use an ungreased large round cake pan, about 10 inches (25 cm) in diameter and 5 inches high.  Pour in the mixture.  Preheat oven to 350°F (175°C) and bake on a low rack for about 1 1/2 to 1 3/4 hours, or until a wooden skewer inserted comes out clean.

Makes 12 to 16 servings.

*Sorry this post is late, but at least it will be here for next year! 
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2 comments:

  1. Can you tell us exactly how the cake is connected to St. Ignatius' feast day? Thank you!

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  2. The author of Cooking with the Saints says:

    "A Spanish Jesuit gave this recipe to a German friend of mine. This cake is baked in the Basque country for the feast of St. Ignatius, but it is also known in other parts of Spain. It is very rich and somewhat similar to the Tart of St. James."

    ReplyDelete

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