Spanish Almond Cake

Ingredients:

• 5 large eggs
• 1 ¼ cups granulated sugar
• 2 ⅔ cups blanched almond flour
• Zest of 1 lemon
• ½ teaspoon cinnamon powder
• 1 teaspoon unsalted butter (for greasing the pan)
• 2 tablespoons powdered sugar (for dusting the cake)

Instructions:

1. Preheat Oven & Prepare Pan:

   • Preheat your oven to 350°F (180°C).
   • Grease a 9-inch round cake pan with 1 teaspoon of unsalted butter. Line the bottom with parchment paper for easy removal.

2. Mix Ingredients:

   • In a large bowl, beat the eggs and granulated sugar together until the mixture is foamy and the sugar is dissolved.
   • Gently fold in the almond flour, cinnamon powder, and lemon zest. Be careful not to deflate the batter too much; you want to keep it light and airy.

3. Bake the Cake:

   • Pour the batter into the prepared cake pan.
   • Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

4. Cool and Dust:

   • Once baked, remove the cake from the oven and let it cool in the pan on a cooling rack for 10-15 minutes.
   • After it has cooled slightly, gently remove the cake from the pan and let it cool completely on the rack.
   • Before serving, dust the top with 2 tablespoons of powdered sugar.

Tips:

• Cooling: Ensure the cake is completely cool before dusting with powdered sugar to prevent it from melting or becoming damp.
• Testing for Doneness: If you’re unsure whether the cake is done, you can gently press the center; it should bounce back rather than leaving an indentation.

Enjoy your almond flour cake! It’s perfect for a light dessert or a treat with your coffee or tea.