115 gr butter salted
140 gr caster sugar
85 gr ground almond
45 gr plain flour
(All ingredients at room temperature)
Grease an 18 cm round backing tin. Place 18cm disc of baking paper in base.
Preheat oven at 180c
Cream butter and sugar until light and fluffy.
Add eggs one at a time adding a third of almond after each egg. Fold through the flour being careful not to over mix, it will just make the cake tough.
Place cake mixture into tin.
Bake for 40 minutes but check at 35. I use a wooden toothpick, if it comes out clean the cake is ready. It should be a little golden on top.
While still hot sprinkle with a tablespoon of sugar or less. Cool in tin.
It’s not a large cake but it is rich this will serve six.
I often make it the day before serving.
This cake is my take on Tarta De Santiago