Traditional Galician almond tart

Tarta de Santiago

This tart is traditionally decorated with the symbol of the St James Cross, dusted in icing sugar over the top. It’s not essential but does add a nice touch. click here to download the template.

MAKES 1 LARGE TART

oil or butter, for greasing

250 g (9 oz/2½ cups) ground almonds

250 g (9 oz) sugar

250 g (9 oz) eggs (about 4 medium free-range eggs, weighed when cracked, without shells)

finely grated zest of 1 lemon

1½ tablespoons brandy

4–5 tablespoons icing sugar

Preheat the oven to 180°C (350°F/Gas Mark 4). Rub a small amount of oil or butter around a 24 cm (9½ inch) cake tin and line with baking paper.

Put the ground almonds and sugar into a large bowl and mix to combine.

Put the eggs, lemon zest and brandy in a separate bowl and mix to combine.

Make a well in the centre of the almond mixture and pour in the egg mixture. Mix all of the ingredients together, then beat for 5 minutes.

Pour the tart mixture into the prepared tin and bake on the middle shelf of the oven for 30–40 minutes. To test that the tart is cooked, insert a skewer into the centre, count to three and remove it. If the skewer comes out clean, the tart is cooked; if not, cook in 5-minute increments until the skewer tests clean. Allow the tart to cool completely before removing from the tin.

Put the tart onto a wire cooling rack and place a cutout of the St James Cross in the centre of the cake. Use a sieve to sprinkle over a generous amount of icing sugar, then very carefully remove the paper cross template and serve.