Preparation | Cooking | Start to finish |
---|---|---|
25 min. | 30 min. | 55 min. |
1 | Put into a food-mixer bowl: 250 g ground almonds, 240 g caster sugar, 10 g Vanilla sugar and the zest of 1 lemon. | |
2 | Add 4 Eggs. | |
3 | Beat with the whisk attachment on low speed until the mixture is evenly mixed. Preheat the oven to 390°F (200°C). | |
4 | Pour into a tin or mould. Note: if your tin is not non-stick, loose-bottomed or spring-form, butter the inside and, to make turning out easier, line the bottom with a circle of cooking parchment. | |
5 | Bake for 30 to 40 minutes. Leave to cool completely in the tin before turning out. | |
6 | To add the decorative finishing touch, make a stencil in the shape of a St James cross (examples are easy to find on the internet). | |
7 | Place the stencil over the centre of the cake after it has cooled and dust with icing sugar. |