Spanish Almond Cake (Tarta de Santiago Recipe)

Step 1

Preheat the oven to 350°F (175°C)

Step 2

Pulse the almonds in a food processor until finely ground, however be careful not to turn the mixture to almond butter by over processing.

Step 3

Beat the egg and sugar until the mixture is pale and creamy.

Step 4

Add the lemon zest, liquor, and cinnamon.

Step 5

Fold in the ground almonds using a rubber spatula.

Step 6

Grease a 10 inch (25 cm) springform pan with butter and pour in the almond cake batter.

Step 7

Bake for about 30 minutes, until the cake is golden brown. Test with a toothpick and if it doesn't come out clean cover the cake with aluminum foil and bake for five more minutes, then test again. Do this one more time if necessary (for 40 minutes in total).

Step 8

Allow the cake to cool in the pan, and then transfer to a serving dish.

Step 9

Decorate with powdered sugar, if you wish you can download a printout of the emblematic cross of Saint James.