Mató and almond cake, the recipe by Ada Parellada

The cook Ada Parellada is cooking a cottage cheese and almond cake today that is finger-licking good. In this case, we can affirm that you can all make it at home.

Ingredients

• 400 g of cottage cheese
• 200 g of ground almonds
• 4 eggs
• 100 g of soft butter (meaning soft, at room temperature)
• 150 g of icing sugar
• The grated zest of a lemon
• 50 g of sliced almonds

The step-by-step recipe

• We beat the butter with the sugar until it is nice and fluffy.
• We separate the yolks from the whites. We add the yolks to the previous mixture, and we beat it so that it becomes a cream. We add the cottage cheese and the grated lemon zest to it. We integrate the ground almond into it.
• We whip the egg whites until stiff and gradually fold them into the mixture.
• We line a mold with parchment paper and fill it with the mixture. We cover it with the sliced almonds.
• We put it in the oven for 50 minutes at 180 °C.
• When it is cold, dust the cake with icing sugar.