Dessert

Tarta de Santiago

A moist flourless Galician almond cake with lemon zest and cinnamon, finished with the powdered-sugar silhouette of the Cross of Saint James.

What you’ll need

• Ground almonds: 300 g
• Sugar: 300 g
• Eggs: 5 pieces
• Lemon zest: 8 g
• Ground cinnamon: 2 g
• Butter for pan: 15 g
• Powdered sugar: 30 g
• Fine salt: 1 g

How to make it

1. Heat the oven to 175°C/350°F. Line the base of the pan with parchment and coat the base and sides lightly with butter.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.