I had some few almonds that I have left over from the müesli I make so I decided to make an almond cake but this time with a Spanish recipe, the classic Tarta de Santiago, only made with 3 ingredients and delicious, very spongy and with a great taste of almond.
Then I added a soft lemon cream to make a more forceful dessert for a holiday like Sunday. To make Santiago’s cake I based on the recipe of an old friend who also writes dessert recipes in his blog compilacionderecetas.com
Both the recipe for the Santiago cake and the lemon cream cake are quite easy to prepare, so get to work.
Instructions to make the Almond Cake with Lemon Cream
Preheat the oven to 180°C
Roast the almonds for 10 minutes on a baking tray at medium part of the oven using baking paper, remove from the oven and leave to cool.
Lower the oven temperature to 170°C this time in fan mode.
Beat the eggs with the sugar at high speed in a whisk or any multi-function mixer or Kitchen Aid until a large dough is left.
Grind the almonds until they are like flour in a mill.
Add the almond flour and lemon zest to the egg-sugar mixture.
Use a 18 cm diameter container, grease it with butter and line it with baking paper.
Heat in the lower part of the oven for approximately 50 minutes or until it comes out clean when pricked with a fine knife.
For the lemon cream, beat the eggs with a whisk, add the sugar and continue beating until it is well joined and swollen and incorporate the lemon juice and mix.
Heat the mixture in a saucepan over medium-low heat, stirring constantly until the mixture thickens (approx. 15 minutes).
Remove from the heat and add the butter, mix well and add the grated lemon zest.
Let it cool down.
Cut the almond cake in two parts
Put a thick layer of lemon cream on the base we have cut and cover the cake with the top of the cake.
You will have lemon cream left over that you can use for another dessert or to spread on cookies or for yogurt, it is delicious.