Santiago cake
Instructions:
- Preheat the oven to 350F. Grease the bottom and sides of a 12 x 20-inch square cake pan with butter.
- Add the flour and tap it around the pan to cover the butter. Tip out the excess. Line the bottom of the pan with parchment paper.
- Breack the eggs into a bowl and add the sugar.
- Using a free-standing mixer or an electric hand whisk, beat the eggs and sugar for 15 minutes, until thick and foamy.
- Mix the ground almonds with the cinnamon.
- Finely grate in lemon zest, then stir until evenly mixed.
- Add the ground almond mixture to the eggs and sugar. Fold in carefully with a spatula to retain as much air as possible.
- Pour the mixture into the prepared pan.
- The cake batter should be about 5⁄8 inch deep.
- Bake in the oven for 17 minutes, or until evenly risen, golden, and shrinking away from the sides of the pan. Remove from the oven and let cool in the pan.
- Remove the cake from the pan and cut into portions.
- Sprinkle confectioners’ sugar over the top using a fine-mesh strainer before serving.