Tarta de Santiago

This is a flour-less cake, very typical from Spain, which is incredibly easy to make and really nice.

Tarta de Santiago


250 g ground almonds
250 g white sugar
5 eggs (large)
Lemon zest from 1/2 lemon
1/2 tsp ground cinnamon
Icing sugar for decoration

Preheat the oven to 175C.

Mix the sugar, almond, cinnamon and lemon zest on a bowl with a fork.

Add the beaten eggs and mix with a spatula (just enough so it's mixed).

Grease a 22cm springform round oven tin with butter and cover the bottom with baking paper.

Pour the mix into the tin and bake at 175C for 50 minutes, until golden. Once done take it out of the oven and leave to cool down before removing from the tin and decorating.

To decorate, you need to download and cut the cross template (there is one here). Place the template over the cake and sprinkle with icing sugar (using a sift).