This cake is traditionally found in the North Western region of Spain bordering on Portugal known as Galicia. Many European Catholics make a pilgrimage to this area to visit the Cathedral of Santiago de Compostela where it is believed that the relics of the Apostle St. James, Patron Saint of Spain, are buried. This type of cake can be found in virtually every bakery in the town and has the Cross of St. James depicted on the top of it. It is so easy to make and is virtually foolproof. The template of the St. James’s cross can be found on the internet, otherwise just sift confectioner’s sugar over the top. The cake is lovely and moist cake and can be eaten at any time of day with a cup of coffee or a cup of tea or a glass of dessert wine.
Pre-heat oven to 350 degrees Fahrenheit
1 x 8 – 9 inch round cake tin, oiled and lined with a circle of parchment paper (which should also be oiled on the top to prevent the cake sticking)
8 oz. caster sugar
8 oz. ground almonds
1/2 tsp. cinnamon
Zest of half an unwaxed lemon
5 eggs – lightly beaten
Confectioner’s sugar for sifting over the top of the cake
Place the first four ingredients in a large mixing bowl.
Slowly add the beaten eggs a little at a time while stirring with a spoon.
When mixture is smooth pour into the cake tin.
Cook in the oven for 50 around minutes until cake is golden brown and firm to the touch.
Turn cake out onto a cake rack and let cool before either placing the template on top of the cake (oil it lightly to stop it from moving around) and sift confectioner’s sugar over the cake. Carefully peel off the template and serve.
