Santiago Cake
Ingredients ·
5 eggs
1 cup (215g) caster sugar
3 cups (300g) almond meal
1 tbsp finely grated lemon zest
1 tsp ground cinnamon
2 tbsp lemon juice
Icing sugar, to dust
Cookin method: Preheat oven to
180°C. Grease and line base of a 20cm springform pan with baking paper. 2 Use
an electric mixer to whisk eggs and sugar in a large bowl until thick and pale.
Add almond meal, lemon rind and cinnamon; use a metal spoon to gently fold
until just combined. 3 Pour into prepared pan; smooth surface. Bake in
preheated oven for 35 - 45 minutes or until a skewer inserted into centre comes
out clean. Cool in pan for 15 minutes. Brush top with lemon juice. Transfer to
a wire rack to cool completely. Dust with icing sugar to serve.
