TARTA DE SANTIAGO

“cake of St. James”, is an almond cake or pie from Galicia with origin in the Middle Ages. The filling principally consists of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used. It is a round shape and can be made with or without a base which can be either puff pastry or shortcrust pastry. The top of the pie is decorated with powdered sugar, masked by an imprint of the Cross of Saint James (cruz de Santiago) which gives the pastry its name.
In May 2010, the EU gave Tarta de Santiago PGI status within Europe. To qualify, the cake must be made in the Autonomous Community of Galicia and contain at least 33% almonds, excluding the base.
It was the sweet chosen to represent Spain in the Café Europe initiative of the Austrian presidency of the European Union on Europe Day 2006.
Here I saw you a very easy, additional, and supper tasty recipe!

INGREDIENTS:
- 250gr Ground almond.
- 250gr Sugar.
- 5 Eggs.
- The skin of a Lemon.
- 1 teaspoon of ground cinnamon.
- Icing sugar for decorate.

METHOD:
- Preheat the oven a 175-180 degrees.
- Grate the lemon.
- In a bowl add the eggs and the sugar and mix it with the wisk.
- Add the Ground almond, the ground lemon and the cinnamon and mix everything with the wisk.
- In the mould spread some butter, olive oil or baking paper so the cake does not stick.
- Bake the cake for about 30 minutes. You can check with a tooth-stick if it is done.
- Cool down the cake.
- As option you can decorate the cake with the cross of Saint James (at the bottom you can find a picture). For that you can draw or print a root and and cut it out(I recommend you to cut it in a hard paper or carton). Garnish with icing sugar using a strainer.
- Enjoy!