Tarta de Santiago (Spanish almond cake)

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Grease and line the cake tin. Crack the eggs into a bowl on some scales to weigh the exact amount (it will be around 200g). You’ll need the same amount of ground almonds and caster sugar, so weigh those out too (but keep them separate).

2. Put the ground almonds in a non-stick frying pan over a low heat. Heat, stirring regularly, until the almonds begin to smell toasty and darken slightly in colour. Transfer to a bowl and stir in the citrus zests, cinnamon and a pinch of salt. Leave to cool.

3. In a separate bowl, use an electric whisk to beat the eggs until foamy. Start gradually adding the sugar, whisking constantly, then whisk for another 3 minutes until pale and thick. Gently stir in the almonds, then transfer to the lined cake tin.

4. Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave the cake to cool until just warm before removing from the tin.

5. Dust the top generously with icing sugar, with the stencil in place if you’re using it. Slice and serve.