Tarta de Santiago

Method

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1. Heat the oven to 180C and butter and line a 23 cm springform tin.

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2. Whisk the eggs and caster sugar with an electric whisk for 5 minutes, until pale, thick and holding a ribbon on the surface.

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3. Whisk in the lemon and orange zest, the cinnamon, almond extract and salt.

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4. Fold in the ground almonds in three additions, stopping as soon as each disappears.

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5. Scrape into the tin and level the top.

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6. Bake 35 minutes, until golden and a skewer comes out with a few moist crumbs.

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7. Cool in the tin for 20 minutes, then turn out onto a rack and cool completely.

   Mark done Start 20 min timer

8. Cut a cross of Saint James from paper and lay it on the cake.

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9. Dust heavily with icing sugar, then lift the stencil straight up.

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10. Serve at room temperature.

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Chef’s Tips

• Five minutes of whisking. It is the only lift the cake gets.
• Fold the almonds in, do not beat them.
• Lift the stencil straight up or you smudge the cross.

Pairing Suggestions

• A glass of sweet sherry
• Strong coffee
• Fresh orange segments

Storage & Reheating

Keeps 5 days in a tin and improves after a day. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.