Receta de tarta de almendra española

Ingredientes

• 5 eggs (room temperature)
• 1 1/4 cups superfine white sugar (250 grams)
• Finely grated zest of one lemon
• 3 cups ground almonds (300 grams)
• 2 tablespoons brandy (30 mls (optional))
• 1/2 teaspoon ground cinnamon

Preparación

1. 1

   Before you begin preheat the oven to 300ºF/150ºC. Spread the ground almonds onto a baking sheet and toast for 8-10 minutes until just beginning to color and smell nutty. Set aside to cool.

2. 2

   Increase the temperature to 350ºF/180ºC and butter a 9 inch/23 cm springform pan then line the base with parchment paper.

3. 3

   In a small bowl, rub the lemon zest into the sugar with your fingers and set aside.

4. 4

   Beat the eggs and the sugar with an electric mixer until the mixture it becomes pale and thick and is well combined (6-8 minutes). Don’t use the whisk attachment

5. 5

   Mix in the cooled almond meal, ground cinnamon and brandy.

6. 6

   Pour the batter into a buttered and floured cake pan.

7. 7

   Bake for 30-35 minutes until the surface is browned and when a skewer is inserted it comes out clean.

8. 8

   Cool the cake in the pan.

9. 9

   When cooled, unmold and dust thickly with powdered sugar.