Save to your scrapbook
Santiago Almond Torte with Lemon Syrup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Inspired by a traditional recipe from Santiago de Compostela in northern Spain, this torte is light, easy to make and gluten free.
2 x 150g packs whole shelled almonds (skin-on, see cook's tips)
4 medium eggs, separated
250g caster sugar
Grated zest of 1 unwaxed lemon and 1 tbsp juice
1 tsp ground cinnamon
For the Lemon Syrup:
25g caster sugar
Pared and thinly sliced zest and juice of 1 unwaxed lemon
Icing sugar, to dust
The skin on the almonds will add colour to the torte. If you prefer, you can use ground almonds instead. The torte will keep for 2-3 days in an airtight container.
Typical values per serving:
This recipe was first published in August 2005.