Where it comes from
Almanzora valley
The cuajao de almendras is what happens when the almond, so present in the province's interior, acts as both flour and flavour: eggs beaten with sugar, ground almond, lemon zest and cinnamon, baked gently until the mixture sets, somewhere between cake and flan. Cold and cut into portions, it disappears fast.
It is one of the home sweets of the Almanzora valley, with no workshop or brand selling it. The steps are the basics of any almond cuajado and every kitchen defends its own oven timing; if someone offers you a homemade slice, you have found the right version.
What it is made with
Underlined ingredients link to Local produce.
How it is made at home
- Beat the eggs with the sugar.
- Add the ground almond, lemon zest and cinnamon, and mix.
- Pour the mixture into a mould.
- Bake at low heat until set.
- Leave to cool before cutting.