Spanish Almond Cake: Tarta de Santiago

This Spanish almond cake is enjoyed year-round but is quite popular during Easter. The cake is named in honor of St. James, the patron saint of Spain, and has a beautiful cross or sword design in powdered sugar on top.

Ingredients

• 4 large eggs
• 1 1/4 cups granulated sugar
• 1/2 Cup butter, room temperature
• 3/4 Cup all-purpose flour
• 1/2 Teaspoon baking powder
• 1/3 Cup water
• 1 Tablespoon fresh lemon juice
• 2 teaspoons fresh lemon zest
• 2 1/2 cups finely ground almonds
• 1 Cup powdered sugar

Directions

• Preheat the oven to 350 degrees. Grease an 8-inch round spring-form pan (Or you can make this cake in an @8-inch ceramic baking dish and leave it in the dish to serve.)
• Beat eggs and sugar in a large mixing bowl until pale yellow. Add the butter and beat until incorporated. Sift together flour and baking powder and mix into batter. Beat in water, lemon juice and zest. Stir almonds until throughout batter.
• Pour batter into prepared pan. Bake for 45 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely and remove pan collar.
• Create a simple cross or sword image similar to the one in the photo of this cake or search online for an image. Draw the image onto a piece of cardstock and cut it out as a pattern. Place the cross pattern on top of the cake and sprinkle a heavy layer of powdered sugar on top. Remove the cardstock to reveal the cross design in the powered sugar and serve.

  Makes about 12 servings