No one knows exactly why this almond cake was named after the apostle St. James (Santiago). For centuries each cake has been marked with the cross of the knights of Santiago. This delightfully moist cake cake is packed with ground almonds and then coated in powdered sugar for a beautiful white cake, a perfect but extremely rich dessert, particularly for somewhat formal occasions, but delicious any time.
Knead a short pastry with the flour, sugar, butter and egg, adding a little milk if needed. Form a ball, wrap in foil and leave to stand in the fridge for 30 minutes.
For the filling, beat together the eggs and sugar until creamy. Fold in the lemon rind, ground almonds, and cinnamon.
Roll out the pastry on a floured work surface. Line a greased, loose-bottomed pan with the pastry. Prick it all over with a fork and spoon the filling on top. Bake in a preheated oven at 355 deg F./180 deg C. for about 30 minutes, until golden brown.
Leave the almond tart to cool in the pan. Once cool, transfer it to a serving plate and dredge with confectioners' sugar before serving.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 16|
|Calories from Fat: 293 (62%)|
|Amt Per Serving||% DV|
|Total Fat 32.6g||43 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 180.4mg||55 %|
|Sodium 208.1mg||7 %|
|Potassium 150.9mg||4 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 37.1g|
|Protein 8.4g||12 %|
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Calories per serving: 473
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