Galician Almond torte
Galician Almond Torte (Torta de Almendras Santiago)
This is usually decorated with a stenciled cross of Santiago de
Compostela on the top.
1 pound blanched, skinless almonds or almond powder
10 tablespoons butter
2 cups granulated sugar
6 eggs
1 1/4 cups all-purpose flour
Juice and grated zest of 1 lemon
Confectioners’ sugar
Toast the almonds in a preheated 350 degrees F oven until light
golden brown.
Process in a food processor until finely ground.
Beat the butter and sugar together until light and fluffy.
Beat
in the eggs one at a time.
Add the flour, ground almonds and lemon
zest and stir just until mixed.
Pour into a greased and floured
springform pan and bake until a knife blade inserted in the center
comes out clean, about 1 hour.
Cool for 15 minutes, then pour the lemon juice over the surface.
Remove from the pan and cool on a rack.
Dust with confectioners’
sugar before serving.
Serves 10 to 12.