Tarta de Santiago

• 3 eggs
• ¾ cup (150 g) white granulated sugar
• Zest of 1 lemon
• Zest of 1 clementine
• 1½ cup (150 g) almond meal
• ½ teaspoon cinnamon powder
• ¼ teaspoon salt
• Icing sugar

Ingredients for 8 servings (500 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Add eggs and sugar to a bowl, and whisk rapidly until mixture turns pale.

2. 2

   Whisk in the citrus zests.

3. 3

   Combine the almond meal, cinnamon, and salt in a separate bowl. Transfer to the egg mixture, and use a rubber spatula to gently fold everything together until well combined.

4. 4

   Butter and flour the springform pan, then pour in the batter. Smooth the top if necessary.

5. 5

   Bake in preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked in the center.

   Oven
6. 6

   Cool completely, and unmold the cake.

7. 7

   Place a Santiago cross cut-out on top of the cake, then dust generous amount of icing sugar all over cake.

8. 8

   Carefully remove the cross cut-out. Slice and serve.