Ingredients
- 4 eggs (medium sized)
- 250 g ground almonds
- 200 g sugar
- 1 ts lemon zest
- powdered sugar, if desired
Preparation
1. Whisk eggs with a fork.
2. Add almonds, sugar and lemon zest. Mix with a fork until a homogeneous mass is formed.
3. With the help of a 24 cm lid, cut out a circle of parchment paper that is approximately 2 cm bigger (approx. 28 cm in diameter).
4. Place baking paper in the pot. Spread almond mixture on top.
5. Place pot on hob and switch to a low level. At the same time put Navigenio overhead and switch to low level, bake for about 25 minutes.
6. Remove the cake from the pan with the help of the baking paper or turn it out with the help of a plate and let it cool.
7. If desired, place a stencil of the St. James Cross on the cake and dust with powdered sugar.
Tip
- Characteristic of the tarta is the cross of the Order of Santiago (Cross of St. James). The surface of the cake is dusted with powdered sugar, leaving out the cross.
- The cake is very suitable to bake a day in advance.
This recipe has been tested and approved by AMC.
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