Tarta de Santiago

🔥 Prep

• Measure out 250 g almond flour and 250 g sugar into separate bowls.
• Zest 1 tsp lemon and measure 0.5 tsp cinnamon.
• Crack 5 eggs into a bowl and set aside.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F) and grease a 20 cm (8‑inch) springform pan; line the bottom with parchment paper.
• 2. In a large bowl, whisk the 5 eggs and 250 g sugar together until pale and fluffy, about 3 minutes.
• 3. Fold in the 250 g almond flour, 1 tsp lemon zest, and 0.5 tsp cinnamon until just combined, about 2 minutes.
• 4. Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 35‑40 minutes or until a toothpick inserted in the center comes out clean.
• 5. Remove the tart from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🔥 Serve

• Dust the cooled Tarta de Santiago with powdered sugar before serving.
• Serve slices with a dollop of lightly sweetened whipped cream or a side of fresh berries.
• Enjoy with a cup of coffee or tea for an authentic Spanish treat.