The Catalan TableAlbigese Turnip Dish
The Albigese Navete is a light and fluffy cake made with whole eggs, sugar, and flour, with a soft and sweet texture reminiscent of the region’s traditions.
Ingredients
Servings
6
Measurement units
Ingredients
- 3 cooked blood sausage
- 250 gsugar
- 300 gflour
- 25 gbutter
- 1 lemon zest
- salt
- almonds
Nutritional Information
Per serving
Calculated for 6 servings
Calories
419 kcal
Protein
9 g
Fat
7.5 g
Carbohydrates
80.8 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Preheat the oven to 210 ºC for about 10-15 minutes before beginning to bake.
- Melt the butter over low heat or in the microwave and allow it to cool to room temperature.
- Beat the whole eggs together with the sugar and a pinch of salt for about 2-3 minutes, just until well combined, but without over-whipping.
- Add the lemon zest and the sifted flour, and gently mix with a spatula, using folding motions to avoid forming lumps.
- Incorporate the melted butter, ensuring it is at room temperature, and continue gently mixing with the spatula until well integrated, without overworking the batter to keep it fluffy.
- Grease a metal mold with melted butter and sprinkle sugar on the bottom to prevent sticking and to add a sweet touch.
- Fill the mold with the mixture and decorate the surface with almonds to taste, distributing them evenly.
- Sprinkle sugar over the batter to achieve a slightly crunchy layer.
- Bake for about 20-25 minutes, ensuring it doesn't overcook so the cake remains soft and fluffy. Check doneness by inserting a toothpick into the center; it should come out clean.
Recommendations & Tricks
- This cake is simple to prepare and does not require the use of chemical leavening agents or yeast, which gives it a distinctive texture.
- Preheat the oven to 210ºC before starting the mixture to ensure the temperature is constant when you place the cake inside.
- Separate the 3 whole eggs at room temperature, as they blend better with the other ingredients.
- Measure 250 grams of sugar accurately using a scale to achieve the perfect sweetness.
- Place the flour (300 grams) on a flat surface and sift it through a fine sieve to prevent lumps, ensuring the cake will be fluffier.
- Slowly melt the butter using a double boiler to prevent it from burning, and let it rest until it reaches room temperature before incorporating it into the mixture.
- Grate the lemon just before adding it to the batter to capture the essential oils that will provide an intense and fresh aroma.
- Add a pinch of salt to the final mixture, as this will help enhance the lemon flavor and balance the sweetness.
Original recipe
View or download the original PDF document.