Almond Tart
Ingredients
- 125 gAlmond with skin (ground into powder)
- 125 gWhite sugar
- 2.5 pcEgg
- 0.5 pcCitrus limon (L.) Burm. f. (for zest)
- 0.5 tspCinnamon powder
- 5 gUnsalted butter (for the mold)
- 15 gIcing sugar (for dusting)
Method
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.
- 1
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
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
Zest the lemon directly over the mixture. Add the ground cinnamon. Mix gently with a spatula so as not to deflate the eggs.
- 4
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature in an airtight container. It stays incredibly moist for 3 to 4 days.
