Spain • Baking
Tarta de Santiago
A flourless almond cake with lemon zest.
Prep15 min
Cook35 min
Servings8
BestFoodBook
Method
- 01
Step 1
Heat oven to 175°C. Butter a 23 cm springform pan and line its base.
- 02
Step 2
Whisk eggs and sugar until evenly combined but not overly aerated.
- 03
Step 3
Fold in almonds, lemon zest and cinnamon.
- 04
Step 4
Pour into pan and bake 30–35 minutes until golden and a skewer inserted in the center comes out clean.
- 05
Step 5
Cool completely before releasing the pan and dusting with icing sugar.
Nutrition
Nutrition has not been calculated for this recipe.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested