Galician Almond Cake with Lemon Zest and a Sugar Cross

What you need

• 4 large eggs, at room temperature
• 200 g (1 cup) caster sugar
• 200 g (2 cups) ground almonds
• 1 lemon, zest only
• 1/2 tsp ground cinnamon
• 1 tsp butter, for the tin
• 2 tbsp icing sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Grease a 20 cm (8 in) springform tin with the butter and line the base with baking parchment.

3. 3

   Whisk the eggs and sugar in a large bowl for 3-4 min, until pale and slightly thickened.

4. 4

   Finely grate the zest of the lemon into the eggs.

5. 5

   Add the almonds and cinnamon and fold in gently with a spatula until just combined. Do not beat out the air.

6. 6

   Pour the batter into the tin and level the top.

7. 7

   Bake until golden and a skewer in the center comes out clean, 30-35 min.

8. 8

   Cool in the tin on a rack for 15 min, then release the ring and let the cake cool completely.

9. 9

   Cut a cross of St James from paper and lay it on the center of the cake.

10. 10

    Dust the top thickly with icing sugar, then lift off the paper to leave the cross.

11. 11

    Serve at room temperature in small wedges.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.