Kendra's Version of Tarta de Santiago

Partyof7

1 cup (200 g) sugar

the zest of one lemon

the zest of one orange

4 large eggs

2 cups (224 g) almond flour

½ tsp. cinnamon

¾ tsp. salt

Preheat the oven to 350 degrees F. For real, don't forget this because the batter will be ready before the oven is. Line the bottom of an 8 inch cake pan with parchment and butter the sides.

Pour the sugar into a medium bowl. Zest the lemon and orange into that bowl with a microplane or some other tiny zester. Using your fingers, work the zest into the sugar to release all that good citrus flavor.

Add the four eggs to the sugar, and whisk together until the tiniest bit fluffy, maybe a minute. All by hand. No hand mixer required. Just do it until your arm gets tired.

Now grab a silicone spatula, and gently stir in the almond flour, cinnamon and salt. I like to weight the almond flour on top of the egg-sugar mixture, sprinkle the cinnamon and salt on top of that, and then loosely combine those three dry ingredients together before getting really heavy-handed with the spatula. Gently stir only until everything looks combined. The less you fidget with it, the better, but also don't stress out. It's just cake.

Pour the batter into the prepared dish. Bake in a preheated 350 oven for about 30 minutes until the edges are golden brown, the top is just beyond pale, and a toothpick inserted into the center comes out clean. You can also tap on the top with your finger. If it springs back, you're done. If it doesn't, check it every two minutes until it does.

Remove the cake from the oven and allow to cool around 10 to 15 minutes on a cooling rack before removing the outer ring. Allow it to cool completely before dusting some confectioners sugar over the top. Slice and serve or store at room temp, covered.

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