Wineshark Cooking Class - 21. Santiago Cake

Ingredients (for 12):

• Butter - 1 tbsp
• Flour - 1 tbsp
• Large eggs - 3
• Sugar - 100g
• Ground almonds - 100g
• Ground cinnamon - 1 pinch
• Lemon - 1/2
• Icing sugar - 1 tbsp

Procedures:

1. Preheat the oven to 180 degree Celsius.

2. Grease the bottom and sides of a baking tray with butter.

3. Add the flour and tap it around the tray to cover the butter. Tip out the excess. Line the base of the tray with baking parchment.

4. Break the eggs into a bowl and add the sugar.

5. Using a free-standing mixer or an electric hand whisk, beat the eggs and sugar until thick and foaming, about 5 minutes.

6. Mix the ground almonds with the cinnamon.

7. Finely grate in lemon zest, then stir until evenly mixed.

8. Add the ground almond mixture to the eggs and sugar. Fold in carefully with a spatula to retain as much air as possible.

9. Pour the mixture into the prepared tray.

10. Bake in the oven for 17 minutes or until evenly risen, golden and shrinking away from the sides of the tray. Remove from the oven and leave to cool in the tray.

11. Remove the cake from the tray and cut into portions.

12. Sprinkle icing sugar over the top using a fine-meshed sieve before serving.