Convent-Style Almond and Egg Yolk Cake with Squash Jam

What you need

• 300 g (1 1/2 cups) sugar
• 150 ml (2/3 cup) water
• 80 g (1/3 cup) gila squash jam, doce de gila, or a thick candied squash jam
• 90 g (3/4 cup) ground almonds
• 1/2 tsp ground cinnamon
• 12 large egg yolks, lightly beaten
• 15 g (1 tbsp) butter, for the tin
• 2 tbsp plain flour, for the tin and the top
• 1 tbsp icing sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Butter a 20 cm (8 in) round cake tin, line the base with baking paper, butter the paper and dust everything with some of the flour.

2. 2

   Put the sugar and water in a saucepan over medium heat and stir until the sugar dissolves. Boil without stirring until the liquid reaches the pearl stage, about 105 °C (221 °F), 8-10 min.

3. 3

   Stir in the gila jam, ground almonds and cinnamon. Bring back to a boil and cook for 3 min.

4. 4

   Take the pan off the heat and let the mixture cool until just warm, about 20 min.

5. 5

   Add the beaten yolks a little at a time, stirring constantly so they blend in smoothly.

6. 6

   Return the pan to very low heat. Stir without stopping until the mixture thickens and the spoon leaves a clear trail along the bottom of the pan, 5-8 min. Do not let it boil.

7. 7

   Pour the mixture into the tin, smooth the top and dust lightly with the remaining flour.

8. 8

   Bake until the surface is set and pale golden, 30-35 min. The centre should stay soft and dense.

9. 9

   Cool completely in the tin, then turn out onto a plate.

10. 10

    Dust with icing sugar just before serving.

Imported from ncultura.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.