Once the cake is lukewarm and out of its tin, prepare the cross of Saint James to decorate it: Draw a cross on a sheet of paper and cut it out. Place the cross in the centre of the cake and with the help of a colander dust the cake with icing sugar. Remove the paper cross and fill the space with ground cinnamon. Just like in the Michelin guide! Exquisite!
TARTA DE SANTIAGO (ALMOND CAKE)
- 200gr Borges ground almonds
- 200gr sugar
- 4 eggs
- Ground cinnamon
- Icing sugar
- Grated lemon rind
Step by step
In a bowl, whisk 4 eggs, grated lemon rind, 2 spoonfuls of ground cinnamon and 200 gr. of sugar. Then, stirring slowly, add 200 gr. of Borges ground almonds. Pre-heat the oven for 5 minutes. Spread some butter across the base of a cake tin and pour in the mixture. Bake at medium temperature for 20 minutes approx. The cake is done if a toothpick inserted into the centre of the cake comes out clean.
Tip: In order to get a cake as flat as possible, cover the mould with foil.