Easy 6-Step Recipe for Tarta de Santiago, or St. James' Cake

Blanch the almonds, then using a grinder or a food processor, grind the almonds until fine and set aside. Heat the oven to 350 F. Grease a round 8-inch springform pan. In a large mixing bowl, beat the eggs and sugar together. Add the butter, flour, baking powder, and water and beat with an electric hand mixer until well combined. Stir the almonds into the batter. Add the lemon zest and stir until thoroughly mixed. Pour batter into prepared cake pan. Bake in the oven on the middle shelf for approximately 45 to 50 minutes. Check doneness after 45 minutes--cake is done if a toothpick inserted into the center of the cake comes out clean. The traditional way to decorate the cake is to sprinkle powdered sugar with a cut-out of the sword of St. James or a cross on top. To create a cross, use any clean piece of paper folded in fourths to cut out a cross. Then, after the cake has cooled, place the cross in the center of the cake and dust the top with powdered sugar. A small flour sifter works well for this job. Remove the paper to reveal the silhouette. Serve and enjoy!