Tarta de almendra

A moist, grainy texture that melts on the tongue, completely flourless. The crust is thin and lightly golden, with a bold almond aroma brightened by hints of lemon and cinnamon.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 396
• Protein: 10 g
• Carbs: 37 g
• Fat: 22 g

Ingredients

• 125 g Almond with skin ( ground into powder )
• 125 g White sugar
• 2.5 piece Egg
• 0.5 piece Citrus limon (L.) Burm. f. ( for zest )
• 0.5 tsp Cinnamon powder
• 5 g Minimum butter sweet ( for the mold )
• 15 g Icing sugar ( for dusting )

Instructions

1. Almond preparation

   Mix the almonds with the skin until you get a fine powder. Be careful not to over-process to avoid extracting the oil and turning it into a paste.

2. Whisking the eggs

   In a mixing bowl, vigorously whisk the whole eggs with the white sugar. The mixture should double in volume, become pale, and form a ribbon when the whisk is lifted.

3. Flavoring

   Zest the lemon directly over the mixture. Add the ground cinnamon. Mix gently with a spatula so as not to deflate the eggs.

4. Incorporating the almonds

   Pour the almond powder in three additions. Fold in with a spatula using a circular motion from the center outwards. The batter should be homogeneous and dense.

5. Baking

   Butter a round mold. Pour in the mixture. Bake at 180°C. The cake is ready when it is golden brown and a knife blade comes out dry but slightly damp to the touch.

6. Finishing and decoration

   Let the cake cool completely. Place a St. James cross stencil in the center. Generously sprinkle icing sugar over the entire surface, then carefully remove the stencil to reveal the pattern.

Chef's tips

• Do not overmix once the almonds are added; you want to keep the air but avoid elasticity.
• Let it cool completely before removing from the mold, as the cake is fragile while warm.

Storage

Store at room temperature in an airtight container. It stays incredibly moist for 3 to 4 days.