Tarta de Santiago | Spanish Almond Cake

By The Cooking Foodie · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F). Line the bottom of a 9-inch (22–23 cm) springform pan with parchment and grease the bottom and sides with butter.
2. In a large bowl, whisk the eggs, lemon zest and sugar until light and pale, about 3–4 minutes.
3. Add the ground almonds, salt and cinnamon, and mix until combined and smooth.
4. Pour the batter into the prepared pan and bake for about 35–40 minutes, or until a skewer inserted in the centre comes out clean.
5. Let the cake cool in the pan on a wire rack for about 10 minutes, then remove it from the pan and let it cool completely.
6. Once cool, dust the top generously with powdered sugar. For the traditional look, place a cross cut-out in the centre before dusting, then carefully lift it off.

Summarized from The Cooking Foodie's video. Watch it for the details.

More recipes with

EggLemonAlmond