Tarta de Almendras de Andalucia
Butter for the pan
Flour (use almond) for the pan
2 cups of ground blanched almonds
1 cup of sugar (or alternative ~ honey, etc.)
1/2 t cinnamon
Zest of one orange or lemon
Use confectioner’s sugar for dusting or use jam or orange marmalade
Preheat oven to 350 F. Butter and dust a 9 in. spring-form pan and shake off excess. Grind the almonds to a powder (or use pre-ground), set aside.
Separate the yolks from the whites. Beat the whites to a stiff peak and set aside.
Beat yolks and sugar together until thick and light in color. A standing mixer is best.
Add cinnamon and zest. Add the almond flour and mix well.
Fold in the beaten egg whites.
Pour into prepared pan.
Bake for 30 to 45 minutes or until an inserted toothpick comes out clean. Cool on a rack. Undo the sides and present the cake dusted or topped with marmalade.