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Tarta de Santiago (Spanish almond cake)
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Method
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- Whisk the eggs and sugar together quickly in a bowl, until the mixture turns pale.
- Whisk in the lemon and clementine zest.
- In another bowl, mix the almond flour, cinnamon and salt. Fold it into the egg mixture gently with a rubber spatula.
- Butter and flour a springform pan, pour in the batter, and smooth the top.
- Bake in a preheated 180°C (360°F) oven for 40 minutes, until golden brown and cooked through in the center.
- Let cool completely, and remove from the pan.
- Place a cross-shaped stencil on top, and dust generously with powdered sugar.
- Carefully remove the stencil, then slice and serve.
Source: Wikibooks Cookbook – Tarta de Santiago (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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