Tarta De Santiago

Instructions

1. Step 1

   Crack the egg into the mixing bowl and leave it until brought to room temperature, about 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: mixing bowl — holding

2. Step 2

   Preheat the oven to 180°C.

   Timer: 10 min (fixed)

   Parallel with step: 1

   Cookware: oven — preheat to 180°C

3. Step 3

   Grate only the zest from the lemon into the mixing bowl, then add the sugar and cinnamon and whisk until the mixture is pale and slightly thickened.

   Ingredients used: 1.0 gr Cinnamon, 1.0 piece Lemon, 200.0 gr Sugar

   Cookware: grater — zesting, mixing bowl — mixing, whisk — whisking

4. Step 4

   Fold the almond into the egg mixture with the rubber spatula until evenly combined and no dry pockets remain.

   Timer: 3 min (scalable)

   Ingredients used: 250.0 gr Almond

   Cookware: mixing bowl — mixing, rubber spatula — folding

5. Step 5

   Transfer the batter into the round cake pan, using one 22 cm pan, and smooth the surface with the rubber spatula.

   Timer: 2 min (scalable)

   Cookware: 8-inch round cake pan — baking vessel, mixing bowl — pouring, rubber spatula — smoothing

6. Step 6

   Bake the round cake pan in the oven at 180°C for 35 minutes, until lightly golden and the center is fully set with no wobble.

   Timer: 35 min (scalable)

   Cookware: 8-inch round cake pan — in oven, oven — bake at 180°C

7. Step 7

   Leave the cake in the round cake pan to cool for 20 minutes before serving; the crumb should feel firm and tender.

   Timer: 20 min (fixed)

   Cookware: 8-inch round cake pan — cooling