🛒 Ingredients
- 250g ground almonds
- 250g sugar
- 4 eggs
- zest of 1 lemon
- 1 teaspoon ground cinnamon
- powdered sugar for decorating
- butter for the mold
👨🍳 Step-by-step instructions
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Preheat the oven to 180°C. Grease a 24cm mold.
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Beat the eggs with the sugar until they turn white.
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Add the ground almonds, lemon zest, and cinnamon. Mix well.
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Pour into the mold and bake for 30 minutes (poke the center: it should come out clean).
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Let it cool. Sprinkle powdered sugar over a template with the Cross of Santiago.
💡 Chef's tip
The cake should be slightly moist in the center, not dry. If you make it the day before, it's even better.
📝 Our take
The Santiago cake has three ingredients and no room for cheating: almond, egg and sugar. Its simplicity is its greatness. Freshly ground marcona almonds make a noticeable difference over the pre-ground kind. And the day after, when the flavours have settled, it is at its absolute best.
🍷 Wine & food pairing
A glass of cold Galician herb liqueur. Or with strong filter coffee, as in any bakery in Santiago.
Suggested wine: Ribeiro white or Galician Mencía rosé
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