Pan de Cadiz Recipe

I translated this pan de Cadiz recipe from a Spanish one I found online. If you try it, let me know how it turns out, or if you had to make any adjustments!

9 ounces plain almonds
1 cup sugar
½ cup candied pumpkin or fruit
1 large egg

For the syrup:
¾ cup cold water
¼ cup sugar

Preheat oven to 350°

Separate the egg, reserving both the yolk and the white.

In a food processor, pulse the sugar for 15 seconds; set aside.

In the food processor, grind the almonds, starting at a low speed, and increasing until they begin to form a rough paste. Add the sugar and the egg white. Process for about a minute and a half on high speed until the ingredients form a smooth paste.

Remove the paste from the food processor, and divide into three equal portions. Roll two of the portions out into oblong loaf shapes.

Return the third portion to the food processor. Add the pumpkin or candied fruit, and the egg yolk. Process on high speed for 15 seconds.

Remove the filling from the food processor, and spread it evenly over one of the rolled out layers. Place the other rolled out layer on top, forming into a loaf shape, ensuring the filling is completely covered.

If you like, you can cut a design into the pan de Cadiz with the tip of a knife.

To make the syrup:
Combine the water and sugar in a saucepan. Bring to a boil. Reduce heat to low, and stir constantly until sugar is completely dissolved.

Brush the syrup over the pan de Cadiz, making sure to cover it completely. Discard any unused syrup.

Place the pan de Cadiz on a baking sheet lined with parchment paper. If you don’t have any parchment paper, grease the baking sheet.

Bake at 350° for 10 minutes on the middle rack. Then turn the broiler on, just until the top turns golden brown, which should only take a few minutes, so keep an eye on it to avoid burning it!