Tarta de Santiago

Instructions

1. Step 1

   Heat the oven to 180°C. Line the base of the cake pan with baking parchment, then grease the parchment and sides with butter.

   Ingredients used: 10.0 gr Butter

   Cookware: 8-inch (20 cm) cake pan, baking parchment, oven

2. Step 2

   Finely grate the lemon zest into the mixing bowl.

   Ingredients used: 1.0 piece Lemon

   Cookware: Fine grater, mixing bowl

3. Step 3

   Add the eggs and sugar to the zest. Whisk until evenly blended and slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 5.0 piece Egg, 250.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

4. Step 4

   Add the ground almonds and cinnamon. Fold just until no dry patches remain.

   Ingredients used: 250.0 gr Almond, 1.5 gr Ground Cinnamon

   Cookware: mixing bowl, spatula

5. Step 5

   Transfer the batter to the prepared pan and smooth the top.

   Cookware: 8-inch (20 cm) cake pan, mixing bowl, spatula

6. Step 6

   Bake at 180°C until the top is golden and a skewer inserted in the center comes out without wet batter, 30–35 minutes.

   Timer: 32 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, oven

7. Step 7

   Cool in the pan for 10 minutes, then remove the cake and cool completely on a wire rack.

   Timer: 25 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, cooling rack

8. Step 8

   Sift the powdered sugar evenly over the cooled cake before serving.

   Ingredients used: 20.0 gr Powdered Sugar

   Cookware: fine mesh sieve