I’m a little bit lost for words….

This cake is incredible!!! So simple yet very, very delicious!! It’s fairly light – probably because there’s no flour in it. Although it is mainly made with Almonds and Sugar, it’s not too sweet and the almonds are not overpowering.

It’s so easy to make and I’d really recommend giving this one a go!!

Having researched several Spanish websites and blogs, I translated the recipe from this popular blog: http://www.javirecetas.com/tarta-de-santiago/

And here’s a picture of St. James’ Cross to cut out a stencil:
http://i33.tinypic.com/2v921hs.png

You will need a cake pan which is about 22cm in Diameter.

Here’s how I made it:
• 250g Ground Almonds
• 250g Caster Sugar
• Zest of 1 lemon
• About 2 teaspoons of ground cinnamon
• 5 large eggs
• Icing sugar for dusting

- Preheat the oven to 175C.
- Grease cake pan with unsalted butter or vegetable oil.
- Mix Almonds, Sugar, Zest and Cinnamon together in a bowl.
- Make a well.
- Put the eggs in the centre of the well and stir the mixture together.
- It should fairly wet so don’t be tempted to put some flour or more almonds in.
- Pour the mixture into the greased cake pan.
- Bring the temperature of the oven down to 170C.
- Bake in the oven for 50 minutes.
- Whilst it’s baking in the oven, cut out a stencil of Saint James’ Cross.
- The cake should look golden brown and be a bit crunchy on the outside – don’t worry; it will be fantastic and moist on the inside!!
- Remove cake from oven.
- Place the stencil on top of the cake and dust with Icing Sugar.
- Remove the cake from the pan and let it cool on a wire rack.
- Enjoy!!!

6 down, 21 to go…..