Tarta de Santiago (gluten free)
250g ground almonds
6 eggs, separated
250g caster sugar
Zest of 1 lemon and 1 orange
4 drops of almond extract (optional)
Icing sugar to dust
1. Beat the egg yolks with the sugar to a pale cream then beat in the lemon and orange zest and almond extract.
2. Add the ground almonds and mix very well.
3. Whisk the egg whites until stiff and then fold them into the mixture. The mixture is so thick you need to turn it over quite a bit into the egg whites.
4. Grease a spring form cake tin around 23cm in diameter with butter and dust with flour then spoon in the mixture.
5. Cook for about 40 minutes in a pre-heated oven at 180 degrees until it feels firm. Cool before turning out.
6. Dust top with icing sugar.