Tarta de Almendras
An ironic creation, in that it is usually said to originate in Santiago de Compostela, the capital of Galicia, in northwestern Spain—where almonds do not grow. Nevertheless, it’s a wonderful, not-too-sweet dessert, most definitely for grown-ups. I like this in a spring-form pan, but it can be made in two layers if you prefer.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease an 8- or 9-inch spring-form pan very well with butter, then dust with flour, shaking off the excess.
Step 2
Grind the almonds to a powder in a food processor or spice mill. Beat the eggs and granulated sugar together, preferably in a stand mixer, until thick and light in color (if you are doing this by hand, it will take a good 10 minutes or more). Stir in the cinnamon, lemon zest, and almonds. Pour into the prepared pan.
Step 3
Bake for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack, then remove the sides of the pan. Dust the top with confectioners’ sugar and serve.
