Traditional Galician Almond Cake

A naturally gluten-free Spanish almond cake originating from Galicia, featuring a moist, nutty crumb scented with fresh lemon and clementine zest, warm cinnamon, and a decorative powdered sugar cross finish[cite: 22].

Ingredients

• 3 eggs
• 3/4 cup sugar (150 g)
• 1 1/2 cup almond meal (150 g)
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon salt
• Zest of 1 lemon
• Zest of 1 clementine
• Icing sugar for dusting

Directions

1. Add eggs and sugar into a bowl and whisk until the mixture turns pale.
2. Add the rest of the ingredients, except for the icing sugar, and gently fold everything with a spatula until well combined.
3. Pour the batter into a buttered and floured 7-inch (18 cm) springform pan and bake in a preheated oven at 360°F (180°C) for 40 minutes until golden brown and fully cooked.
4. Cool completely, place a Santiago cross cutout on top, dust generously with icing sugar, carefully remove the cutout, slice, and serve.