Camino Flavors: Tarta de Santiago
You will love this traditional cake from Spain
Servings: 8 servings
Ingredients
- 1 1/2 cups fine almond flour 140 gms
- 1/2 cup sugar I used white sugar (115 gms)
- 2 large eggs
- pinch of salt
- zest from a large lemon about a tablespoon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla or almond extract
- confectioner's sugar to dust the top of the cake
Instructions
- Prepare a 7 inch round cake pan with butter (or cooking spray) and cut a round of parchment paper to fit the bottom.
- Preheat the oven to 400°F/200°C
- Beat the eggs, sugar, salt and vanilla together until frothy.
- Add the almond flour and lemon zest, combine to make a thick batter.
- Transfer the batter to the cake pan and bake for about 10 minutes.
- The cake is finished when the top is golden brown, the sides have pulled away from the pan and a toothpick inserted into the center is clean.
- If you'd rather bake at 350°F, increase the cooking time. Begin checking at 10 minutes and look for the signs above to indicate when the cake is finished.
- Remove from oven and allow to cool slightly before removing from the pan.
- Transfer to a platter and place the cross template on top.
- Dust with confectioner's sugar to suit. Remove the template and slice.