2 2/3 cups ground almonds
3/4 cup Flour
1 1/4 cup Sugar
8 Tbsp butter at room temperature
1/2 tsp baking Powder
1/2 cup Water
zest of 1 Lemon
icing sugar to decorate
1 tsp ground cinnamon
Preheat oven to 180c, grease and line the bottom of a round springform cake pan.
Beat eggs and sugar until pale and creamy, add butter, sifted flour, baking powder and water, and beat again until well combined. Stir almond meal into batter, gently fold in, together with lemon zest and cinnamon. Bake in oven for approx 50 mins until risen and lightly browned on top.
To decorate it the traditional way, a paper cross is put on the top of the cake and icing sugar is sprinkled over, then the paper is removed to reveal the cross pattern. This cake is made in honour of "Saint James" the patron saint of Spain.
To really make the cake "zing" - serve it with a lemon sauce. You could use heated lemon butter, or do as I do and combine a mix of one part lemon juice, one part water, two parts sugar; heat in pan until sugar dissolves, then simmer for a few mins to reduce. Pour over the cake, or serve to be tipped over each individual slice.