Tarta de Santiago

When someone says Santiago de Compostela, the first things that come to mind (having lived there for a couple of months in the fall) is the cold and rainy days, pilgrimages and Tarta de Santiago! It is a specialty of the historic city, often displaying a cross-shaped hole in the icing. Deliciously airy light yet moist and sweet, with the almonds supplying a satisfying bite, I dare you to resist this easy little gem.

Ingredients

4 Eggs

200g Almond Flour

200g White Caster Sugar

Zest of 1 Lemon

Icing Sugar for dusting

Preheat the oven to 170 degrees celcius.

Put the eggs, sugar and lemon zest into a big mixing bowl and blend on high speed for about 5 minutes, until the colour has lightened and the volume has about doubled.

Carefully stir in the almond flour, preserving as much of the fluffiness as possible.

Pour the mixture into a lined baking tin and bake for 25-30 minutes, until the top is a toasted brown and springy to the touch.

Dust with icing sugar and enjoy!