Galician Almond Cake - {Tarta De Santiago}

Recipe Ingredients

2 cups	186g / 6.6oz	Blanched almonds
3 tablespoons	45ml	Butter
2/3 cup	131g / 4.6oz	Sugar
6		Eggs
		Grated rind of 1 lemon
1/4 teaspoon	1.3ml	Powdered cinnamon
1/4 cup	49g / 1.7oz	Sugar - for topping

Recipe Instructions

Preheat oven to 425 degrees. Mix butter with sugar and cinnamon. Separately, beat eggs with grated lemon rind until foamy. Grind almonds to fine paste in electric blender or mortar. Add all but 1/4 cup almonds and beaten eggs to butter and sugar mixture (reserve remaining almonds for topping). Mix only enough to blend well. Pour into 9-inch round cake pan which has been lightly buttered and sprinkled with flour. Bake 25 to 30 minutes in 425 degree oven. Cake is done when a toothpick inserted in the middle comes out clean and cake springs back if pressed with a finger. Invert cake until it cools before removing.

Place cooled cake on cookie sheet, coat top of cake with the remaining ground almonds and 1/2 cup sugar, and place under broiler until topping forms a light crust. Do not allow sugar to caramelize: it should merely brown and harden slightly. The cake should be coarse-grained and of a rich yellow color.

This recipe makes a high, round one-layer cake, 9-inches in diameter.

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

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