Cake of Santiago           

This is one of the more traditional cakes Galician cuisine, originated in Santiago de Compostela and consumed since ancient times, before it was called "real cake." The inclusion of the cross of Santiago on the surface covered with powdered sugar in 1924 and was occurrence of a pastry shop called "Casa Mora." There are many recipes for the cake served but all have the basic ingredients such as almonds, eggs, sugar and lemon zest. I also put orange peel to flavor even more.

In a bowl, put first the sugar, ground almonds, cinnamon, grated lemon and orange. Mix well by hand with a silicone spatula itself.

After we beat five eggs in a bowl and add it. We move all very well to mix everything and be a homogeneous mass. Let rest 10 minutes.

While we make homemade icing sugar this way: if you have those electric grinder to grind the coffee place a tablespoon of sugar in it and grind until powdered sugar. Reserve. Then we spread the mold completely with butter.

Let the mixture and return to beat it very well.

Pour into pan and put it in the oven at 160 º for 40 minutes or until the cake is done, checking with the needle. Place the mold as close to the bottom of the oven, keeping the time on the grill.

When ready take it off and let cool slightly, put the pan of the cross over and sprinkle with powdered sugar, helping with a strainer to blend better, carefully remove the cross and ready to go. Serve when cooled to room temperature. I eat more than one piece.

Note: if you can not grind the sugar house, you buy at any supermarket or shop. I got the cross the Internet, the printed and cut out. For Santiago cake I used a 29 cm round cake pan.