Spanish Almond Cake (Tarta de Santiago)

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 22 cm springform cake pan with 10 g softened butter and line the bottom with baking paper. Wash one fresh lemon thoroughly and finely grate 10 g of lemon zest into a small bowl, avoiding the bitter white pith beneath.

2. 2

   Crack 4 eggs into a large mixing bowl and add 200 g granulated sugar. Beat the mixture vigorously with a whisk for about 3 to 4 minutes until the mixture turns pale yellow, thick, and creamy. If the sugar feels gritty at the bottom, continue whisking until dissolved.

3. 3

   Add the 10 g freshly grated lemon zest and 3 g ground cinnamon to the bowl with the beaten eggs and sugar. Stir gently using a spatula or wooden spoon for 30 seconds until the spices are distributed evenly without deflating the airy egg mixture you just created.

4. 4

   Add 250 g almond flour to the bowl in three equal parts. After each batch, gently fold it into the mixture using a spatula, scooping from the bottom up. Mix just until no dry flour spots remain and a thick, cohesive cake batter forms. Avoid overmixing the batter.

5. 5

   Pour the almond batter into the prepared springform pan, spreading it evenly with your spatula. Bake on the middle rack of the preheated oven at 180°C for 30 to 35 minutes until deep golden brown. A toothpick inserted into the center should come out clean and dry.

6. 6

   Remove the cake from the oven and let it cool inside the pan for 20 minutes. Unclamp the rim and transfer the cake onto a serving plate. Dust 15 g powdered sugar evenly over the top using a fine sieve. Serve at room temperature, cut into neat slices.