Tarta de Santiago

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F). Lightly grease and flour a 24cm (9.5 inch) round cake pan, or line with parchment paper.

   Ca. 10 min.

   Kokkens note: Using parchment paper on the bottom of the pan makes removal much easier.

2. 2

   In a large bowl, whisk together the almond flour, caster sugar, and ground cinnamon until well combined.

   Ca. 2 min.

3. 3

   Crack the eggs into a separate bowl and lightly beat them.

   Ca. 1 min.

4. 4

   Add the beaten eggs and lemon zest to the dry ingredients.

   Ca. 1 min.

5. 5

   Mix with a spatula or whisk until the batter is smooth and uniform.

   Ca. 2 min.

   Kokkens note: Do not overmix; just combine until no dry streaks remain.

6. 6

   Pour the batter into the prepared cake pan and spread evenly.

   Ca. 1 min.

7. 7

   Bake for 30-35 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean.

   Ca. 35 min.

   Kokkens note: Check for doneness around the 30-minute mark to prevent overbaking.

8. 8

   Remove the cake from the oven and let it cool in the pan for 10-15 minutes.

   Ca. 15 min.

9. 9

   Carefully invert the cake onto a wire rack and allow it to cool completely.

   Ca. 45 min.

   Kokkens note: The cake must be fully cooled before dusting with powdered sugar to prevent it from melting.

10. 10

    Once cool, place a template of the Cross of Saint James (or any desired design) on top of the cake.

    Ca. 1 min.

    Kokkens note: You can print a cross template online or cut one out of paper.

11. 11

    Dust generously with powdered sugar, ensuring the template is well covered.

    Ca. 1 min.

    Kokkens note: Use a fine-mesh sieve for an even dusting.

12. 12

    Carefully lift the template to reveal the design.