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.
