Tarta de Santiago

Yield

One 10” cake.

Ingredients

• 3/4 cups butter (180 g), at room temperature
• 2 1/4 cups (450 g) sugar
• 7 eggs
• 3 3/4 cups (500 g) almond meal
• 1 large lemon, zest and juice
• 1 tbsp (15 mL) brandy, Grand Marnier, or a liqueur of your choice
• Powdered sugar, for decoration

Steps

1. Preheat oven to 350°F. Butter a 10” springform pan.
2. Using an electric mixer, add the ingredients one at a time, in order, beating after each addition.
3. Place batter in a springform pan and bake for one hour. Let cool for at least 10 minutes before removing sides of springform pan.
4. Sprinkle top with powdered sugar before serving.

Source

Natasha Dalzell Martínez.