Eaten since the middle ages in Santiago de Compostela in Galicia, this all-in-one Spanish classic is the simplest thing you will ever bake and, for the almond fans amongst you, one of the tastiest. Traditionally decorated with the cross of Saint James, this delightful treat is also gluten free and pretty much fat free, too.
250g Ground almonds
250g Caster sugar
5 Large eggs
1 Lemon, zest only, finely chopped
2.5ml Ground cinnamon
Icing sugar for dusting
Unsalted butter for greasing
22cm, loose-bottomed, round cake tin
Preheat the oven to 180°C convection (160°C fan).
Grease and base line a loose-bottomed, 22cm, round baking tin.
Mix the ground almonds, sugar, eggs, lemon zest and cinnamon in a large mixing bowl and stir until the mixture is uniform. There is no need to beat it to incorporate air.
Pour the mixture into the prepared baking tin and bake in the centre of the oven for about 40-50 minutes. The top should be a mid-brown and a wooden skewer inserted into the middle should just about come out clean. This tart is better left a little moist.
When baked, remove from the oven and leave to cool completely before removing it from the tin.
Dust with icing sugar.