Spanish Cake Recipes?

For a spanish project we have to make up a restaurant and make a dish to go with it, and i want to make some sort of cake, but i can't find any recipes for spanish cake!!!....and flan and dulce de leche don't count!Spanish Cake Recipes?
SPANISH COFFEE CAKE





2 1/2 c. flour


1 c. brown sugar


3/4 c. white sugar


3/4 c. salad oil (use oil, solid shortening will not do)


1/2 tsp. salt


1 tsp. cinnamon





Mix flour with remaining ingredients and reserve 1/2 cup of it and add 1/2 cup nutmeats for topping. To the remaining add: 1 c. buttermilk 1 tsp. baking soda 1 egg


Mix 4 minutes and pour equally into 2 loaf pans. Put crumbs - nut mixture on tops. Bake at 350 degrees for 45 minutes, or until toothpick comes out dry.





OR





Empanada de Manzana - spanish apple cake





Dough


1 egg


1 teaspoon sugar


Pinch of salt


2 teaspoons active dry yeast


1/2 cup whole milk, heated to lukewarm (90潞 to 100潞F)


2 tablespoons unsalted butter, at room temperature


2 1/2 cups all-purpose flour, plus extra for dusting


Filling


Olive oil for preparing the pan


5 tart apples, halved, peeled, cored, and cut lengthwise into 1-inch-thick slices


5 tablespoons sugar


3 tablespoons apricot jam (optional)


1 egg, lightly beaten


Preparation


To make the dough, in a large bowl, whisk together the egg, sugar, and salt until blended. In a small bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy. Add the yeast mixture and the butter to the bowl with the egg mixture and mix well.





Add about half of the flour and mix with a rubber spatula or wooden spoon until completely incorporated. Add the rest of the flour a little at a time, continuing to mix with the spatula. When all the flour has been added and the dough becomes difficult to mix, turn the dough out onto a lightly floured work surface and knead until well blended and elastic but not sticky, about 10 minutes.





Place the dough in a large bowl, cover with a damp kitchen towel, and let rise at room temperature for about 1 1/2 hours, or until about doubled in size.





Preheat the oven to 450潞F. Brush a 10 by 15-inch baking sheet or an 11-inch pie pan with olive oil.





Lightly flour the work surface. Punch down the dough and divide into 2 pieces, one slightly larger than the other (the larger portion will form the bottom crust, and the smaller portion the top crust). Using a rolling pin, roll out the larger portion into a sheet about 1/4 inch thick and slightly larger than the baking sheet or pie pan. Transfer the dough to the prepared pan. Using your fingers, press the dough over the bottom and up the sides of the pan. Pierce the dough with fork tines in several places to prevent bubbles from forming.





Layer the apple slices neatly and evenly over the dough. Sprinkle the apples evenly with the sugar and then brush with the apricot jam, if desired. Roll out the second portion of dough into a thin sheet slightly smaller than the bottom crust. Carefully lay it over the filling. Trim any raggedy edges.





Using your fingers, press the edges of the top and bottom crusts together, sealing them securely. Trim off any excess dough. Pierce the top of the dough several times with the fork tines to allow steam to be released during baking. Brush the top with the beaten egg. Brush the top with the beaten egg.





Place the empanada in the oven for 30 minutes, or until nicely browned. Transfer to a wire rack and let cool in the pan. Serve warm or at room temperature, cut into squares or wedges.





OR





Gat贸 d'Ametlla


Majorcan Almond Cake





This Majorcan cake is believed to have originated in Valldemossa, the island town made famous by Chopin and George Sand, who spent a winter together there in an abandened Carthusian monastery that today draws many visitors. This version, a recipe from one of our friends, is the best that I have ever tasted








Unsalted butter and all-purpose flour for preparing pan


8 eggs, separated


1 1/2 cups sugar


1 teaspoon ground cinnamon


1 teaspoon grated lemon zest


1/2 teaspoon vanilla extract (optional)


2 cups coarsely ground blanched almonds


Preparation


Preheat the oven to 400潞F. Butter an 11-inch round cake pan with 2-inch sides and then dust it with flour, shaking out any excess.





In a large bowl, combine the egg yolks and sugar an whisk together until smooth and foamy. Add the lemon zest, cinnamon, and vanilla, if using, and mix well. Add the ground almonds a little at a time, mixing well after each addition to incorporate fully.





Using a whisk or a handheld mixer, beat the egg whites until they form soft peaks. Scoop about one-third of the whites onto the egg yolk mixture and, using a rubber spatula, fold them in to lighten the mixture. Then add the remaining whites and fold them in gently but thoroughly, deflating the batter as little as possible.





Transfer the batter to the prepared pan. Bake the cake for about 30 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and, holding the cake pan 6 inches above a countertop, drop the pan onto the counter. This simple dropping action shocks the cake, making it easier to remove from the pan.





Transfer the cake to a wire rack and let cool in the pan until warm. Run a knife around the inside of the pan to loosen the cake sides and then invert the cacke onto the rack and lift off the pan. Place the cake upright on a serving plate. Serve warm or at room temperature with ice cream, if desired.








OR





Almond Cakes


The cake and pastries made in Spanish convents are famous for their delicacy, the result of careful preparation and traditional methods. Many of the recipes, a legacy of the Arab presence in Spain, wisely combine almonds with honey and eggs and were brought to the convents by nuns who had learnt them in their homes.





It is in the provinces of Seville and Granada that there are the most convents and where the products of their kitchens are most competitive with those on sale in the shops.





The following recipe comes from a Granada convent and is said to be a secret, but we happen to know it is included in a well-known publication.


4 eggs


9 oz blanched peeled almonds


4 oz sugar


Zest of 1 lemon


Cinnamon


1/4 cup flaked almonds


Butter and flour to grease the pans


Preparation


Grind the almonds in an electric grinder with a little sugar to prevent them from going oily. With an electric beater, beat the eggs with the rest of the sugar until light and fluffy. (If done by hand, first beat the yolks with the sugar, add the almonds, etc. and finally the egg whites beaten stiff.)





Add the cinnamon and lemon zest then gently fold in the ground almonds. Grease and dust with flour 6-8 individual tart pans; fill them with the mixture and sprinkle with almonds flakes. Bake at 350 degrees F for 15 minutes.Spanish Cake Recipes?
Try this recpie. You might like it.





http://spanishfood.about.com/od/desserts鈥?/a>





Good luck!
http://recipes.lovetoknow.com/wiki/Spani鈥?/a>





Also:


http://www.cooks.com/rec/search/0,1-0,sp鈥?/a>
Tres Leches cake is very good, and easy to make. Here's a link to the recipe my husband uses:





http://allrecipes.com/Recipe/Tres-Leches鈥?/a>





Good luck!