Santiago Almond Cake

I love almonds. Whether they are in the form of marzipan or raw, they are one of my favorite treats. Torta de Santiago is a historically important cake from Spain. It means the “cake of Saint James” and has been served since the Middle Ages.

You will need:

• 2 2/3 c finely ground almond meal from blanched almonds
• 6 eggs, separated
• 1 1/4 c sugar
• 1 orange, zested
• 1 lemon, zested
• 1/4 t almond extract
• Powdered sugar for dusting

Then you will…

1. Preheat your oven to 350 degrees. Grease a 9-inch springform pan.
2. In a large mixing bowl, beat the egg yolks with the sugar until smooth and a pale yellow.
3. Beat in the zests and almond extract.
4. Stir in the almond meal and mix well. The mixture will be rather thick.
5. In a medium mixing bowl, whip the egg whites until you have stiff peaks.
6. Fold the eggs whites into the almond mixture in thirds.
7. Spread the batter in the prepared pan.
8. Bake for 35 to 45 minutes, or until golden and set in the middle.
9. Allow to cool in the pan for 20 minutes. Remove the sides and allow to cool completely.
10. Remove from the pan and set on a serving dish.
11. Dust the cake with a little powdered sugar before serving.