Tarta De Santiago

A gluten-free, grain-free almond cake from Galicia

5 from 1 vote

Prep Time 10

Cook Time 40

Course Dessert

250 grams ground almonds
155 grams raw cane sugar or white sugar (the traditional recipe calls for 250g sugar)
grated zest of one lemon
5 eggs
1 tsp cinnamon optional
oil or butter to grease the tin

Preheat the oven to 170º centigrade. Grease and line a 9" round loose bottomed cake tin
In a bowl combine ground almonds, sugar, lemon zest and cinnamon if using
In a separate bowl beat the eggs until foamy. Add eggs to the ground almond mixture
Tip the batter into the prepared cake tin and bake in the oven from anywhere between 30 to 50 minutes. Keep an eye on it to make sure it doesn't burn. It should be slightly golden in colour and a skewer or toothpick should come out clean when inserted in the centre
Allow the cake to cool in the tin for 10 minutes before transferring to a cooling rack
Cool completely and dust with icing sugar if desired. Enjoy!