Tarta de Santiago, Almond Cake

Instructions

1. Preheat oven to 350. Butter an 11" springform pan and dust with flour. Remove excess flour.
2. Use almond flour that has some texture or grind the blanched almonds yourself until finely ground.
3. Separate the eggs. Beat the yolks with the sugar and salt until pale and thick. Stir in the zest and then the ground almonds and almond extract until well combined.
4. Beat the egg whites until soft peaks form. Fold a large spoonful of whites into the thick almond and egg mixture to loosen it up.
5. Then slowly fold in the remainder of the whipped whites until the mixture is smooth.
6. Carefully pour the mixture into the prepared pan. Bake for 40 minutes until the cake is set and golden brown. Test the cake to see if it is done by inserting a toothpick into the cake and if it comes out clean, remove from the oven.
7. Allow the cake to cool on a rack. Remove and place on a cake plate.
8. Using a cross template place it on top of the cake and dust with powdered sugar. Remove the paper template so you have an outline of the cross of the order of St James.

• Servings : 6
• Recipe Type : All Recipes, Sweets