TARTA DE SANTIAGO

TARTA DE SANTIAGO image

Categories Cake Nut

Yield 8-10

Number Of Ingredients 8

300 grams of blanched raw almond meal
250 grams of sugar
5 eggs
lemon zest
1 tbs of icing sugar to sprinkle
1 chunk of unsalted butter to spread on the mold
You can use a number of essences to give the cake a nice aroma, such as brandy, cinnamon, etc.
1 round detachable mold of 22 cm of ratio and a paper Santiago cross

Steps:

Preheat the oven at 175º C (347º F). Use dark colored springform pan. In a bowl pour the sugar, almonds, cinnamon and lemon zest or other essence. Mix ingredients well with a fork. Add the eggs and mix well with a spoon or rubber spatula, but do not whisk, only make sure all the ingredients are blended Spread the butter on the mold and pour the mix in it. Put the mold in the oven at 170º C (338º F) for 40 minutes until the surface is toasted and golden When the cake is done remove from the oven and let it cook before unmolding. When the cake is cold put the paper cross on top of the surface and sprinkle icing sugar evenly using a sieve.