Spain
Tarta de Santiago — Galician almond cake
An almond cake scented with lemon, clementine and cinnamon.
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Spain
An almond cake scented with lemon, clementine and cinnamon.
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18 cm springform cake pan · Mixing bowl · Oven · Fine sieve
4 clear steps
Preheat the oven to 180°C. Grease the 18 cm pan with butter and dust lightly with flour. Shake out excess flour.
Whisk the eggs and sugar rapidly until pale. Whisk in the lemon and clementine zest. Mix the ground almonds, cinnamon and salt separately, then gently fold them into the egg mixture with a spatula.
Pour into the prepared pan. Bake for about 40 minutes, until golden and a skewer inserted into the center comes out without wet batter.
Cool before removing from the pan. Sift icing sugar over the top; a Santiago-cross stencil is optional. Cut into eight pieces.
Recipes from the same place, or built on the same ingredients.
