TARTA DE SANTIAGO delightful gluten free almond cake with a refreshing zest of lemon. Easy recipe!

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TARTA de Santiago
Using a springform mold, cut baking paper the size of the bottom and butter the side of the tin . Set aside
Turn oven with fan @200
4 organic eggs
200gr Caster sugar
200gr Almond powder
Zest of 1 organic lemon
Using a hand blender mix eggs and sugar until a light pale color and volume is created
Add lemon zest - mix
Add almond powder - fold using a spatula
Add into mold.
Bake for 30min
Print a St James cross and cut carefully around the design.
Take out and double check it’s cooked by having it dry when removed
Let cool down on a rack for 15min
Open the springform mould
Flip over the cake and remove baking paper
Flip back upside
Place the stencil in the middle of the cake
Dust plenty of icing sugar
Remove the stencil carefully.
Voilà!
The cake is gluten free and easy to make!