Tarta de Santiago

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.