My current work teams are broken into the Gold and Silver teams (because there used to be a Dr. Silverman and a Dr. Goldman at one time, and although they weren’t the senior physicians, the others thought their names lent themselves nicely to team names!)
One of the Attendings for the Gold team has spent her life in all different Spanish speaking countries — mostly Cuba, Venezuela, and Spain. She is very stylish and neat; even post-call she looks like she just flat-ironed her hair and affixed a choice brooch. She also loves almond flavor. So to celebrate her and the gold team, I made Galician almond cakes topped with salted dulce de leche and cookie-cutter rounds of marzipan, rolled with a tiny rolling pin over a textured flower pattern, topped with rock candy and dragees, and sprayed with gold food coloring to perfect her look!
Recipe for the Cake:
- 2 cups blanched almonds
- 7 eggs, separated
- 1 cup confectioners’ sugar
- Grated zest of one orange and one lemon
- 1 TB almond extract
Finely ground the almonds in a food processor or spice grinder. With an electric mixer, mix the egg whites on slow and then fast until they form stiff peaks. Then in a separate bowl, blend the yolks with the sugar, then add zests and extract and blend further. With a big spoon, thoroughly mix in the ground almonds. When fully incorporated, gently fold in the egg whites.
Fill golden cupcake wrappers or the container of your choice and bake at 350 for 25 minutes.
For a simpler presentation, top with confectioners’ sugar.