Tarta de Santiago

Ingredients:

• 2 cups (200g) ground almonds
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 teaspoon (5g) ground cinnamon
• Zest of 1 lemon (about 1 tablespoon)
• 1/2 teaspoon (2g) salt
• 1/4 teaspoon (1g) almond extract (optional)
• Powdered sugar for dusting (about 2 tablespoons)
• Butter for greasing the pan
• Flour for dusting the pan (about 1 tablespoon)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan with butter and dust with flour, tapping out the excess.
2. In a large mixing bowl, combine the ground almonds, granulated sugar, ground cinnamon, and salt. Mix until well combined.
3. In a separate bowl, whisk the eggs until they are frothy and pale in color. Add the lemon zest and almond extract, if using, and whisk to combine.
4. Gently fold the egg mixture into the almond mixture, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the springform ring and let the cake cool completely on a wire rack.
8. Once the cake has cooled, place a stencil of the Cross of Saint James in the center and dust the top generously with powdered sugar. Carefully remove the stencil to reveal the design.
9. Slice and serve the cake at room temperature. It's perfect with a cup of coffee or tea.

Notes:

Tarta de Santiago is a traditional Spanish almond cake originating from the region of Galicia. For best results, use high-quality almonds for a rich flavor. The cake can be stored in an airtight container at room temperature for up to 3 days. If you want to make it gluten-free, simply use almond flour to dust the pan instead of regular flour.