Source: Based Cooking (community recipes)
Whisk the eggs and sugar together until the mixture is pale and thick, roughly 4–5 minutes with electric beaters. You're incorporating air and creating an emulsion that'll give the cake its characteristic sponge structure. Stop when the mixture falls from the beaters in ribbons that hold their shape briefly.
Fold in the almond meal, cinnamon, salt, lemon zest, and clementine zest using a rubber spatula. Work deliberately but without overworking — the goal is to combine without deflating the whipped eggs. Three or four careful turns of the bowl, folding the mixture over itself, is enough. Overworking at this stage toughens the crumb because you're breaking down the air pockets you've just created.
Pour into an 18 cm springform pan lined with baking paper (skip the flour; it leaves a chalky crust). Bake at 180°C until the top is golden and a skewer through the centre comes out clean — typically 35–40 minutes, though check at 35. The cake will rise slightly and the edges will pull faintly from the sides. The surface should feel firm to a light touch.
Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack. This resting period allows carryover cooking to finish the interior gently without overbaking the exterior.
Once cool, place a stencil of the Saint James cross on top of the cake — traditionally two diagonal lines forming an X with a scallop shell at the intersection. Dust generously with icing sugar through the stencil, then carefully lift away. The contrast between the dusted cross and the bare cake defines the spanish-cuisine presentation. Slice with a sharp, wet knife (wipe between cuts) to keep the icing sugar pattern clean. Serve at room temperature; the citrus oils in the zest brighten as the cake sits.
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