{"id":3569,"date":"2021-03-26T11:49:04","date_gmt":"2021-03-26T11:49:04","guid":{"rendered":"https:\/\/ametllademallorca.com\/?p=3569"},"modified":"2021-04-19T16:14:32","modified_gmt":"2021-04-19T16:14:32","slug":"gato-de-almendra","status":"publish","type":"post","link":"https:\/\/ametllademallorca.com\/en\/gato-de-almendra\/","title":{"rendered":"MAJORCAN ALMOND CAKE \u201cGAT\u00d3\u201d"},"content":{"rendered":"
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RECIPES<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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MAJORCAN ALMOND CAKE \u201cGAT\u00d3\u201d<\/font><\/span><\/p><\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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COOKING INSTRUCTIONS<\/h5>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mix the ground almonds with the lemon zest, the cinnamon and the tablespoon Ametlla + Aina.\n

Separate the yolk from the egg white and beat them until they are stiff. On an other bowl, beat the yolks with the sugar until they are creamy.<\/span><\/p>\n

Add the ground almonds mixture to the yolks and mix thoroughly. Then, add the stiff egg whites carefully so that they don\u2019t fall.<\/span><\/p>\n

Spread a mold with margarine and cover it with baking paper. Put the mixture in the mold.<\/span><\/p>\n

Put it in the oven at 170 degrees bottom heat for 30 minutes and another 10 minutes on upper and bottom heat (keep watching since oven temperature may vary). <\/span><\/p>\n

Wait for it to cool, unmold and voil\u00e0! Your Gat\u00f2 is ready to enjoy!<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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INGREDIENTS<\/h5>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • 8 Eggs.<\/span><\/p><\/li>

  • 250 gr. Ground almonds.<\/span><\/p><\/li>

  • 250 gr. Sugar.<\/span><\/p><\/li>

  • The zest of 1 lemon.<\/span><\/p><\/li>

  • 1 Teaspoon cinnamon.<\/span><\/p><\/li>

  • 1 Tablespoon Gourmet-Seasoning Ametlla + Aina.<\/span><\/p><\/li><\/ul><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    RECETAS GAT\u00d3 DE ALMENDRA PREPARACI\u00d3N Se mezcla la almendra molida con la ralladura de lim\u00f3n, la canela y la cucharada sopera de picada de Ametlla+ Aina. Se separan las claras de las yemas. Se baten las claras a punto de nieve y las yemas se baten con el az\u00facar hasta que queden cremosas. A la […]<\/p>","protected":false},"author":1,"featured_media":3566,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/posts\/3569"}],"collection":[{"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/comments?post=3569"}],"version-history":[{"count":2,"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/posts\/3569\/revisions"}],"predecessor-version":[{"id":3624,"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/posts\/3569\/revisions\/3624"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/media\/3566"}],"wp:attachment":[{"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/media?parent=3569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/categories?post=3569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ametllademallorca.com\/en\/wp-json\/wp\/v2\/tags?post=3569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}