Spanish Almond Cake Recipe

A flourless almond cake with a hint of lemon and cinnamon, this cake is a twist on the classic Spanish Tarta de Santiago.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Before 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. 2Increase the temperature to 350ºF/180ºC and butter a 9 inch/23 cm springform pan then line the base with parchment paper.
3. 3In a small bowl, rub the lemon zest into the sugar with your fingers and set aside.
4. 4Beat 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. 5Mix in the cooled almond meal, ground cinnamon and brandy.
6. 6Pour the batter into a buttered and floured cake pan.
7. 7Bake for 30-35 minutes until the surface is browned and when a skewer is inserted it comes out clean.
8. 8Cool the cake in the pan.
9. 9When cooled, unmold and dust thickly with powdered sugar.