Gató d'ametlla
Mallorcan almond cake: a dense, gluten-free sponge built almost entirely from ground almonds, lemon zest and eggs. Served with almond ice cream.
Gató (also spelled gato) is Mallorca's signature dessert: a dense, moist almond cake made with little or no flour, in which ground almonds carry most of the weight. The standard recipe is almonds, sugar, eggs, lemon zest and a touch of cinnamon; that's almost it. The cake bakes flat and brown, gets dusted with powdered sugar, and almost always arrives at the table with a scoop of almond ice cream on top. The gluten-free structure is incidental, a function of using nuts instead of flour, but it makes the cake an easy default dessert for anyone avoiding wheat. Served at the end of almost every traditional Mallorcan meal.
How it's served
A slice on a plate, dusted with powdered sugar, with a scoop of almond ice cream on top. Some restaurants serve it warm; most at room temperature. The dessert-of-the-day at countless traditional Mallorcan restaurants; almost always on the menu.
Regional variation
The Sóller version (in the almond-growing valley of Mallorca's northwest) is considered the reference, since the region grows the local Mallorcan almonds the cake depends on. Modern versions sometimes add orange zest, almond extract or a splash of liqueur; the traditional recipe sticks to almonds, eggs, sugar and lemon.
- Origin
- Mallorca
- Etymology
- From the French gâteau ('cake'), absorbed into Mallorcan Catalan.
- Also called
- gato, gató
Where to try it in Barcelona
One restaurant on Guidavera mentions gató d'ametlla in their kitchen description.
Frequently asked
What is gató d'ametlla?
A dense Mallorcan almond cake made with ground almonds, sugar, eggs and lemon zest, with little or no flour. Naturally gluten-free thanks to the nut base. Served with almond ice cream on top, dusted with powdered sugar. The default dessert at most traditional Mallorcan restaurants.
Is gató d'ametlla gluten-free?
Yes, naturally. The cake uses ground almonds in place of flour. Some modern bakeries add a small amount of breadcrumbs or flour to lighten the texture; the traditional recipe uses none. Ask at the bakery if you need it gluten-free for medical reasons; the standard recipe is gluten-free but cross-contamination varies.
Why is gató always served with almond ice cream?
Mallorcan almond doubled. The Sóller valley in northwest Mallorca grows local almonds that historically supplied both the cake and the ice cream made by the same town's traditional ice-cream makers. The pairing became standard in the early 20th century and stayed there. Almond cake without almond ice cream is correct but uncommon.
Related terms
- EnsaïmadaSpiral-shaped Mallorcan pastry made with pork lard (saïm), dusted with powdered sugar. Plain or filled with cabello de ángel, cream or chocolate.
- Coca mallorquinaMallorcan flatbread, savoury or sweet. The savoury coca de trampó tops it with summer vegetables; the sweet coca de patata is brioche-light, dusted with powdered sugar.
- CellerCatalan and Mallorcan word for a cellar restaurant. Traditionally built in or below a wine cellar, serving regional cooking and the house's own wine.