This moist, shallow cake from Santiago de Compostea is probably the best known almond cake in Spain.
Serves: 8
Ingredients
Unsalted Butter & All Purpose flour for tin.
4 eggs
1/2 tablespoon grated lemon zest
1/2 tablespoon ground cinnamon
3/4 cup / 180ml Granulated Sugar
3 cups / 750ml Blanched Almonds, finely ground
1/3 cup / 80ml all-pupose plain flour
Confectioners Sugar / Icing Sugar for dusting
Method
- Preheat the oven to 200oc / Gas 6.
- Butter a 9 inch round cake tin with 2-inch sides and dust with flour.
- In a large bowl, combine with eggs, lemon zest, cinnamon, and granulated sugar and whisk together until foamy.
- Add the almonds and mix.
- Add the flour a little at a time, mixing well. Continue to mix until all ingredients are incorporated and the batter is smooth.
- Transfer the batter to the prepared tin. Bake the cake for about 30 minutes, until a knife inserted into the centre comes out clean.
- Remove from the oven and, holding the cake tin 6 inches above the counter top, drop the tin onto the counter. This makes the cake easier to remove. Transfer to a wire rack and let cool in the tin until room temperture.
- Invert the cake into the rack, lift off the tin and place upright on a serving plate. To serve, dust the top with confectioners sugar.