Tarta De Santiago (Almond Cake)

1. 1

   Preheat the oven to 350u00b0 F. Butter a 7-inch tin then dust with flour until fully coated. Tap out any excess flour.

2. 2

   Blitz the almonds until they're finely ground, though not super fine, as you want a bit of texture.

3. 3

   Separate the eggs and place the yolks in a bowl with the sugar and salt. Whisk until they are pale, thick and glossy.

4. 4

   Stir in the zest, followed by the almonds, to make a thick paste.

5. 5

   Whisk the egg whites in a clean bowl to soft peaks. Add a big spoonful of the whites to the yolk paste and fold through to loosen it.

6. 6

   Scrape the loosened yolk paste into the side of the bowl of whites. Carefully fold the two together until they are well combined with no lumps.

7. 7

   Transfer the mixture to the prepared tin. Bake for 30 to 35 minutes. The cake should be set, golden brown and a toothpick should come cleanly out of the center.

8. 8

   Cool on a wire rack. Remove from the tin then place the cross template in the middle of the cake. Dust with icing sugar then carefully remove the template.

* Per serving · 4 servings · Values may vary.

No additional tips available.