Tarta de Santiago
This heavenly gluten-free cake is the traditional cake from Galacia, Spain.
Preparation: 10 minutes
Baking: 35 minutes
1 3/4 cups ground almonds
6 large eggs, separated
3/4 cups caster sugar
Grated zest of 2 lemons (or 1 lemon and 1 orange)
1 teaspoon almond or vanilla extract
Juice of 1 lemon
Icing sugar for dusting
Preheat oven 180 degrees Celsius.
Grease a 26 cm spring form pan or line with baking paper.
With beaters, beat the egg whites in a large bowl until they form peaks. Set aside.
In a large bowl, use the same beaters to beat the egg yolks with the sugar to a smooth cream. Beat in the zests, vanilla extract and lemon juice. Add the ground almonds and beat very well.
Use a large spoon to fold in the egg whites, dragging a lot of air into it.
Pour the cake batter into the tin. Bang the bottom of the tin onto the bench to break the air bubbles. Bake 35 minutes, or until it feels firm to the touch. Turn it out once it is cool.
Just before serving, dust the top of the cake with icing sugar.