Tarta de Santiago

Ingredients

• 2 cups almonds
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup powdered sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.

2. 2

   In a food processor, grind the almonds until they are finely ground but not oily. Set aside.

3. 3

   In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and fluffy, about 5 minutes.

4. 4

   Add the ground almonds, lemon zest, ground cinnamon, all-purpose flour, vanilla extract, and a pinch of salt to the egg mixture. Gently fold until just combined.

5. 5

   Pour the batter into the prepared cake pan and smooth the top with a spatula.

6. 6

   Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

8. 8

   Once the cake is cool, dust the top with powdered sugar. Optionally, place a stencil of the cross of Saint James on top before dusting for decoration.

9. 9

   Slice and serve the Tarta de Santiago as a delightful lunch dessert or with coffee.