This Spanish tart is moist and a little dense. We’ve been eating it as a treat with coffee every day this week! It has nice almond and lemon flavors that aren’t too strong, and it’s gluten free!
Tarta de Santiago – Santiago Almond Tart
Adapted from Food Fiesta,
find the original recipe here.
• 1 and 1/4 cup ground almonds
• 1 cup caster sugar (I used granulated sugar)
• 5 large eggs
• Zest of half a lemon
• half teaspoon cinnamon
• 2 tablespoons powdered sugar for dusting
• 1 tablespoon butter for greasing tin
Preheat oven to 175C
Place ground almonds in a bowl with the sugar, lemon zest and cinnamon, blend with a fork. Add eggs one by one, mixing to blend with a wooden spoon. (I know, right? So easy!)
Grease a 10 inch springform pan and pour the mixture evenly into the tin and bake at 175C for 40 minutes, until toasted golden.
Pop out of the springform pan. Let cool and then dust with icing sugar. Enjoy!