Spanish Almond Cake (Tarta de Santiago)

Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

In a large bowl, whisk together the almond flour, granulated sugar, cinnamon, and salt until well combined.

In a separate medium bowl, lightly beat the eggs. Add the lemon zest to the beaten eggs.

Gradually add the wet ingredients (eggs and lemon zest) to the dry ingredients, mixing until just combined. Do not overmix.

Pour the batter into the prepared cake pan and spread evenly.

Bake for 30-35 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Once completely cool, place a cross of Santiago stencil (or a paper cross) in the center of the cake. Dust generously with powdered sugar, then carefully remove the stencil to reveal the design.

Slice and serve this delicious Spanish almond cake.