This cake recipe originates in Galicia (Spain) and its main ingredients are eggs, sugar and almonds or almond flour. Typical way to serve it is to cover it generously with icing sugar leaving only the middle part without it which is shaped into a cross of St. James.
Step 1: Ingredients:
For a 18cm cake tin (5-6 portions)
130g caster sugar
3 large eggs zest of
½ teaspoon cinnamon + icing sugar (optional)
Preheat the oven to 180⁰ C Line a cake tin (18cm in diameter) with baking paper. Beat the eggs with a fork. Add almonds mixed with cinnamon & lemon zest. Mix well until all ingredients are blended. Mix until all ingredients are well blended. Bake at 180⁰ C for 35 minutes or until cooked. Once the cake is completely cooled off, sprinkle with icing sugar (optional).