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    turron cake, Spanish cake recipe Spanish Dessert Recipes 5 1 5 0

    Turron Cake

    • Serves 12 people
    • Complexity Easy
    Prep time
    10 min
    Cook time
    20 mins
    Total time
    30 mins
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    • 250g digestive biscuits
    • 100g unsalted butter, plus extra for greasing
    • 300g soft turron, chopped
    • 400ml whipping cream
    • 400ml whole milk
    • 150g caster sugar
    • 8 gelatine leaves
    • Toasted chopped almonds


    A quick and easy Spanish cake recipe using Spain’s famous soft almond turron. The turron is melted into a cream and set in the fridge on a bed of crushed biscuits. This tasty turron cake can be made in advance and taken out of the fridge half an hour before serving for the cream to soften.


    1. Start by greasing with butter the bottom and sides of a 30cm clip on cake tin and line the base of the tin with some greaseproof paper.
    2. In a food processor, blend the biscuits until you have fine breadcrumbs and place in a bowl. Melt the butter in a sauce pan or microwave and add to the blended biscuits, mix well. Line the base of the cake tin with the biscuit mix using the base of a glass to help you press on all sides. Place the cake tin in the fridge and allow to set for 15 minutes.
    3. Whilst the biscuit base is setting in the fridge, make the turron cream by placing the milk and chopped turron in a medium size sauce pan over a moderate heat and bring to the boil, whisk the mix regularly for the turron to blend well. Whilst the turron mix is warming up, soak the gelatine leaves in cold water. Before the turron mix starts to boil add the whipping cream and caster sugar and bring to the boil, whisking vigorously. Remove the pan from the heat, squeeze the gelatine leaves out of the water and add to the turron cream whisking them well in. Allow the cream to cool for 5 minutes before carefully pouring it into the cake tin using the back of a spoon to stop the pouring cream from breaking the biscuit base. Allow the mix to cool down for 10 minutes before covering with cling film and placing in the fridge to set for at least 4 hours but ideally overnight.
    4. The next day, take the cake tin out of the fridge, run a small knife round the edge of the turron cream and open the clip. Lift the cake from its base onto a plate or cake stand. Decorate the top of the turron with toasted chopped almonds and serve.

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