Tarta de Santiago is a wonderful Spanish cake with deep regional roots in the northern region. The flavor is amazing.
Recipe: Barbara Norman
from ‘The Spanish Cookbook’
Recipe type: Dessert
Makes: 1 cake
2 cups blanched almonds
3 tablespoons butter
2/3 Cup sugar
grated rind of 1 lemon
1/4 teaspoon powdered cinnamon
1/4 Cup confectioners’ sugar, plus
2 Tablespoons for topping
 Preheat oven to 350 degrees F.
 Mix butter with sugar and cinnamon.
 Separately, beat eggs with grated lemon rind until foamy.
 Grind almonds to fine paste in electric blender or mortar. Add all but 1/4 cup almonds and beaten eggs to butter and sugar mixture (reserve remaining almonds for topping). Mix only enough to blend well.
 Pour into 9-inch round cake pan which has been lightly buttered and sprinkled with flour.
 Bake 25 to 30 minutes in 425 degree oven. Cake is done when a toothpick inserted in the middle comes out clean and cake springs back if pressed with a finger. The cake should be coarse-grained and of a rich yellow color.
 Invert cake until it cools before removing.
 Place cooled cake on cookie sheet, coat top of cake with the remaining ground almonds and 1/4 cup powdered sugar, and place under broiler until topping forms a light crust. Do not allow sugar to caramelize: it should merely brown and harden slightly.
 Dust the top of the cake, when cooled, with 2 tablespoons powdered sugar.