← Nouns Cooking · Spanish

Ingredients

• 250 g Ground almonds
• 250 g caster sugar
• 5 large eggs
• 1 lemon, finely grated zest only
• ½ tsp ground cinnamon
• 2 tbsp icing sugar, to dust
• 1 tsp oil, for the tin

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Oil a 23 cm springform tin and line the base with baking paper.
2. Whisk the eggs and sugar in a large bowl for 3–4 min, until pale, thick and frothy.
3. Fold in the ground almonds, lemon zest and cinnamon until evenly mixed, then pour into the tin and smooth the top.
4. Bake for 35–40 min, until golden brown, firm to the touch and a skewer pushed into the middle comes out clean. Cool in the tin for 10 min, then release and cool completely.
5. Cut a cross of St James (or any shape) out of paper, lay it in the centre, dust the cake thickly with icing sugar and carefully lift the paper off.

Tips

• This cake is made entirely of almonds, so it is not safe for anyone with a tree nut allergy.
• Check the label on the ground almonds if cooking for coeliacs; some are packed alongside wheat.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Bake-Street Fascinating Spain