Recipe by: Rebeca Trasobares
Source: Family recipe
- 250 g raw almonds (ground), good quality.
- 250 g normal white sugar
- ½ lemon zest
- 5 large egg(s)
- ½ tsp cinnamon
- 3 Tbsp Icing sugar to dust
- paper Santiago cross to decorate
- Preheat oven to 170oC (fan 160oC) / 340oF
- Grease a 22cm spring form cake tin
- If you didn’t find grounded almonds/almond flour, heat the almonds in a pan, toast but not fully browned, to discharge any moisture. Grind them until flour consistency.
- In a bowl mix the sugar, zest, ground almonds and cinnamon, and stir until well combined,
- Add the eggs, one at a time and with a spoon or a fork mix the ingredients until light and fluffy. Better if we do it by hand because we don’t want to add volume to the batter.
- Grease the mold with butter and place a baking paper, pour the batter and leave it in the oven for about 40 min. The cake should be toasted outside but not too browned, and a pin should come clear.
- Leave to cool before decorating. Place the Santiago Cross (Cruz de Santiago, you can find it in internet, and cut with scissors in a thick paper) in the middle of the cake and spring with icing sugar until the whole cake is white. Very carefully remove the Santiago Cross trying to avoid sugar in to the picture in the cake.
If you are serving it for desert, prepare a vanilla cream sauce or serve it with vanilla ice cream.
Download PDF version here: Spanish Almond Tart Rebeca Trasobares