Santiago Tart

Ingredients for 1 servings:

• 200 g flour
• 70 g sugar
• 100 g butter, soft
• 1 egg(s)
• 4 eggs
• 250 g sugar
• 250 g almond(s), ground
• ½ lemon(s), the juice
• ½ tsp cinnamon
• Fat for the mold
• Powdered sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Famous almond cake from Santiago, where the Way of St. James ends

Knead the flour, sugar, butter, and egg into a shortcrust pastry. Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for about 30 minutes. For the filling, beat the eggs and sugar until frothy. Finally, stir in the lemon juice, almonds, and cinnamon. Roll out the dough on a floured surface. Grease a springform or tart pan and line it with the pastry. Then spread the filling on top. Bake in a preheated oven at 180 degrees C for about 35 minutes until golden brown. Allow the almond cake to cool in the pan. You can print out the famous St. James’s Cross from the internet and enlarge it. Transfer the motif to baking paper, cut it out, and place it on the cake. Dust with powdered sugar and carefully remove the stencil. This cake is incredibly easy to make and tastes delicious. My 11-year-old daughter has already baked it all by herself.