A sunny slice of the Balearics

Mallorcan Almond Orange Cake is a tender, flourless classic that channels the island’s sun-soaked groves and storied almond orchards into a single, fragrant slice. Known locally as gató d’ametlla, the traditional cake is often served plain or dusted with sugar, sometimes accompanied by almond ice cream. This version leans into Mallorca’s citrus heritage, weaving fresh orange zest and juice through the batter to create a bright, aromatic crumb that stays wonderfully moist.

What sets this cake apart

• Flourless by design: Ground almonds stand in for wheat flour, creating a naturally gluten-free cake with a delicate, nutty texture. The almonds’ natural oils keep the crumb moist for days.
• Mediterranean aromatics: Orange zest and orange blossom water elevate the perfume, while a whisper of cinnamon adds warmth without overpowering the citrus.
• Gentle structure: Rather than relying solely on chemical leaveners, whipped egg whites add lift and air, producing a tender, light crumb that contrasts beautifully with the subtle crunch of sliced almonds on top.

Ingredient spotlight

• Almonds: Use finely ground blanched almonds for a refined texture. If your almond meal is coarse, pulse it briefly in a food processor; avoid over-processing to prevent turning it into paste.
• Oranges: Unwaxed, fresh oranges are key. Zest directly over the bowl so the oils fall into the batter, and use freshly squeezed juice for clean citrus brightness.
• Aromatics: Almond extract intensifies the nut character, and orange blossom water brings a floral note reminiscent of Mallorcan patios in spring. Both are optional, but each adds a special flourish.

Technique notes and tips

• Egg white magic: Ensure the bowl and beaters for the whites are impeccably clean—any fat can collapse the foam. Aim for soft, glossy peaks so the batter incorporates smoothly.
• Folding discipline: Light hands matter. Start by sacrificing a third of the whites to loosen the batter, then fold the rest in with sweeping motions, rotating the bowl and cutting through the center. Stop as soon as the streaks vanish.
• Doneness cues: The cake is ready when the top is burnished and a skewer emerges with just a few moist crumbs. Overbaking dries nut-based cakes quickly.
• Pan choice: A springform pan makes unmolding stress-free. Line and oil the base to prevent sticking; olive oil brings a subtle regional note.

Serving suggestions

• Finish with a snowfall of powdered sugar and serve at room temperature. Pair with strong coffee, sweet dessert wine, or a splash of Moscatel.
• For a traditional island touch, add a small scoop of almond ice cream or a quenelle of lightly whipped cream scented with more orange zest.

Variations to explore

• Citrus duet: Swap half the orange zest for lemon or clementine for a layered fragrance.
• Spiced winter: Replace cinnamon with cardamom or add a pinch of clove for a holiday profile.
• Rustic glaze: Simmer 2 tablespoons orange juice with 2 tablespoons honey and brush over the warm cake for a glossy sheen.

Make-ahead and storage

This cake improves on day two as flavors meld. Store airtight at room temperature for up to 3 days, or refrigerate up to 5. Freeze slices well-wrapped for a month; thaw at room temperature and refresh with a light sugar dusting.

Cultural footnotes

Mallorca’s almond trees, introduced centuries ago and blooming spectacularly in late winter, are central to island identity. Gató is a beloved home-style dessert—simple, aromatic, and grounded in local produce. The orange accent nods to the island’s citrus traditions, especially in Sóller, where terraced groves and old stone irrigation still shape the landscape and cuisine.

Troubleshooting quick guide

• Dense texture: Whites were overmixed or deflated. Next time, fold more gently and stop sooner.
• Soggy center: Extend bake time by 5 minutes and check oven calibration; nut cakes can appear done too early.
• Bitter zest: Avoid the white pith; only grate the fragrant outer layer.

Why you’ll love it

This cake is proof that minimal, high-quality ingredients—almonds, eggs, sugar, and the glow of fresh orange—can produce a dessert that feels both rustic and elegant. It travels well, slices cleanly, and tastes like sunshine with every bite.