Tarte De Santiago
|Blanched almonds||2 Cup (32 tbs)|
|Lemon rind||1 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Powdered cinnamon||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
Preheat oven to 425Ã‚Â°.
Mix butter with sugar and cinnamon.
Separately, beat eggs with grated lemon rind until foamy.
Grind almonds to fine paste in electric blender or mortar.
Add all but 14 cup almonds and beaten eggs to butter and sugar mixture (reserve remaining almonds for topping).
Mix only enough to blend well.
Pour into 9-inch round cake pan which has been lightly buttered and sprinkled with flour.
Bake 25-30 minutes in 425Ã‚Â° oven.
Cake.is done when a toothpick inserted in the middle comes out clean and cake springs back if pressed with a finger.
Invert cake until it cools before removing.
Place cooled cake on cookie sheet, coat top of cake with the remaining ground almonds and 1/2 cup sugar, and place under broiler until topping forms a light crust.
Do not allow sugar to caramelize: it should merely brown and harden slightly.
The cake should be coarse-grained and of a rich yellow color.