Tarta de Santiago (Spanish Almond Cake

• Produce

  • 1 Orange, zest of

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 2 1/3 cups Almond meal
  • 1 cup Brown sugar, packed
  • 1 Powdered sugar
  • 1 tsp Vanilla extract

• Other

  • 2 tablespoons amaretto liquor or 1 tsp almond extract and 1 tbsp fresh orange juice

Found on goodiegodmother.com

Ingredients

• 2⅓ cups (228 g) almond meal
• 6 eggs, separated
• zest of 1 orange
• 2 tablespoons amaretto liquor or 1 tsp almond extract and 1 tbsp fresh orange juice
• 1 cup (213 g) brown sugar, packed
• 1 tsp vanilla extract
• powdered sugar for decorating

Directions

• Preheat your oven to 350 F. Butter and line a 9 springform pan with parchment paper, set aside.
• Beat the egg yolk and sugar together in a mixing bowl, by hand. Stir in almond meal, extracts, and zest.
• In a separate bowl, whip the egg whites to stiff peaks.
• Fold the whites into the yolk mixture. Stir in about ¼ cup first to lighten the yolk mixture, then fold in the rest of the whites.
• Pour the batter into the pan and bake for 40 minutes. Cool in pan on a wire rack, then decorate before serving.