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Tarta de Santiago (Almond cake)

May 23, 2012
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Makes one 9-inch round

This recipe produces a slightly different textured cake than Sergio Mendoza’s at Madrid European Bakery & Patisserie. His recipe is, understandably, proprietary. Finely ground almonds or almond meal is available at most supermarkets; look for Bob’s Red Mill brand (www.bobsredmill.com).

Butter (for the pan)
6eggs
cups granulated sugar
Grated rind of 1 lemon
Grated rind of 1 orange
¼teaspoon pure almond extract
½pound (about 2¼ cups) blanched almond meal (also called almond flour)
Confectioners’ sugar (for sprinkling)

1. Set the oven at 350 degrees. Lightly butter a 9-inch springform pan. Line the bottom with a round of parchment paper, and butter the paper.

2. In an electric mixer, beat the eggs and granulated sugar on high speed for 5 minutes or until thickened and pale yellow. Beat in the lemon and orange rind and almond extract. With the mixer set on its lowest speed, beat in the almond meal and mix to blend. Pour the batter into the pan.

3. Bake the cake for 35 minutes or until it is golden, a little darker around the edge, and a cake tester inserted into the center comes out with moist crumbs. Cool in the pan; unlatch the sides and lift off the ring. Use a wide metal spatula to transfer the cake to a platter.

4. Sprinkle the top with confectioners’ sugar. Adapted from “The Food of Spain”

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