This is usually decorated with a stenciled cross of Santiago de Compostela on the top.

1 pound blanched, skinless almonds or almond powder
10 tablespoons butter
2 cups granulated sugar
6 eggs
1 1/4 cups all-purpose flour
Juice and grated zest of 1 lemon
Confectioners' sugar

Toast the almonds in a preheated 350 degrees F oven until light golden brown. Process in a food processor until finely ground.

Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.

Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving.

Serves 10 to 12.

Recipe Comments Page 1 of 1

Miss Baker

Posted 209 days ago

La receta es muy bueno! The tart had an interesting texture, with the grated lemon zest and almond meal making it slightly sponge like. But the flour helped it rise which made it not quite as dense as it would have been. And the sweet almond flavour being cut by the acidity of the lemon left a delightful lingering taste even after you have finished your slice! The final touch of powdered sugar made this a very addicting and delicious treat.

<1>

 

+ Add New Comment

Your Name:


Image verification:



Message: