The Mallorcan gató is perhaps the ultimate expression of what the almond represents for our island. Unlike other sponge cakes in European confectionery, the gató uses no flour and no added fats such as butter or oil; its structure and moisture depend exclusively on the quality of the nut and the mastery of the whisking technique. At Ca’n Joan de s’Aigo, we faithfully maintain the process that yields that dense yet fluffy texture—a know-how born from simplicity and absolute respect for the raw material.
The foundation of the entire process lies in the Mallorcan almond, which must be finely ground while retaining its natural oils. Since it contains no flour, it is the fruit itself that provides the substance of the cake. In our central workshop, the secret begins with the selection of the almonds, which are mixed with sugar and natural aromas—typically lemon zest and a hint of cinnamon—to create the aromatic base that defines the character of this traditional sweet.
The secret of the whisking: air as the only leavening agent
One of the most critical techniques in crafting a gató is the handling of the eggs. Being a recipe free of chemical raising agents or yeast, the fluffiness is achieved through mechanical whisking. The process is divided into two fundamental phases that require precision and patience:
- Whitening the yolks: The yolks are beaten with sugar until a pale, creamy mixture that has doubled in volume is achieved.
- The stiff peak stage: The egg whites are beaten separately until they reach a firm consistency. This is the “air” that will allow the gató to rise in the oven.
- Folding integration: This is the step where true craftsmanship is shown. The ground almonds and the stiff egg whites are incorporated into the yolk base using gentle, circular movements. The goal is to blend the ingredients without breaking the air bubbles, ensuring the cake maintains its characteristic lightness.
Baking and the service ritual
The time spent in the oven is when the gató’s texture is consolidated. It requires a constant, moderate temperature, allowing the heat to slowly penetrate the almond mass without burning the surface. A well-baked gató features a thin, lightly toasted crust, while the heart remains moist and tender. Once cooled, it is dusted with icing sugar, following the understated aesthetic that has always characterized the counters at Can Sanç, Baró de Santa Maria del Sepulcre, and Sindicat.To enjoy it like a true local, the serving advice is foolproof: pair it with almond ice cream. This combination, known locally as “gató amb gelat“, creates a play of temperatures and textures where the coldness of the artisanal ice cream highlights the intensity of the nut in the cake. It is an experience that invites a pause at our marble tables, savoring a technique that has survived the passage of time thanks to an unwavering loyalty to traditional recipes.
