Tarta de Santiago

Method

Preheat the oven to 180°C and line a 23cm round tin with baking parchment. Cream together the butter and caster sugar until light and fluffy, then beat in the egg yolks one at a time, followed by the lemon zest, cinnamon and ground almonds. In a separate bowl, whisk the egg whites with salt until stiff peaks form, then gently fold into the almond mixture in two batches. Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool completely in the tin. Once cooled, dust the top generously with icing sugar and use a stencil to mark the traditional Cross of St. James if desired.