This Spanish cake is named after the cruz de Santiago (St.James cross) with which it is decorated. The cake originated in Galicia in the Middle Ages and is made from almonds, sugar, eggs and a little flavouring. Sometimes made with a shortcrust or puff pastry base, I decided to keep it simple.
Preheat your oven to 180ºC (350ºF) and grease and line a 18cm (7″) cake pan. Beat 3 eggs and ¾ of a cup of sugar until pale. Add 1 ½ cups of almond meal, ½ a teaspoon of ground cinnamon, ¼ of a teaspoon of salt and the zest of 1 lemon and 1 orange. Mix well before transferring the batter to the cake tin and smoothing the top. Bake for approximately 40 minutes or until a toothpick inserted into the cake comes out clean and the cake is golden brown. Cool in the tin. Meanwhile, cut a St James cross from a piece of paper. When the cake is completely cool, place the cross in the middle of the cake and dust the cake generously with icing sugar. Carefully remove the paper to reveal the cross.
michelle picker cooks 