Galician Almond Torte
(Torta de Almendras Santiago)

This is usually decorated with a stenciled cross of Santiago de Compostela on the top.

Ingredients

• 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

Instructions

1. Toast the almonds in a preheated 350 degree F oven until light golden brown.
2. Process almonds in a food processor until finely ground.
3. Beat the butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time.
5. Add the flour, ground almonds and lemon zest and stir just until mixed.
6. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
7. Cool for 15 minutes, then pour the lemon juice over the surface.
8. Remove from the pan and cool on a rack.
9. Dust with confectioners' sugar before serving.

Serves 10 to 12