Tarta de Santiago
Steps
- Preheat the oven to 325°F / 170°C. Toast 350g of raw blanched almonds in a single layer on a baking sheet until lightly golden, then cool.
- Pulse the almonds in a food processor on low for 35-45 seconds, into small pieces rather than a powder.
- Whisk 250g of granulated sugar, 5 large eggs, 1 teaspoon of ground cinnamon, and 1 teaspoon of lemon zest. Gradually stir in the almonds.
- Pour into a greased, parchment-lined 9in / 23cm round pan. Bake for about 55 minutes, checking from 50 minutes, until set and golden.
- Cool, then dust with 2 tablespoons of icing sugar through a cross-shaped stencil.
