This Spanish Almond Cake is a simple and refreshing gluten-free cake known throughout Spain as Tarta de Santiago. It’s made with just a handful of ingredients and there are only a few steps to having this easy dessert on your table.
3. In a medium bowl whisk the eggs until the yolks and egg whites are combined. Add the oil, honey and lemon zest and whisk well to blend. Pour into the almond flour mixture and mix to combine and to remove any lumps.
7. When cake is baked remove from the oven and let rest on a cooling rack in it's pan for 30 minutes to cool. While cooling use a basting brush to gently dab the entire top of the cake with the glaze.
8. Then add the almonds to the top of the cake once glazed and very gently press down so the almonds stick to the honey mixture. They will still be a little loose.
9. Then add the almonds to the top of the cake once glazed and very gently press down so the almonds stick to the honey mixture. They will still be a little loose.
10. Serve with the yogurt and berries on the side or spread the yogurt over the centre of the cake and top with the berries before serving. Dust with more icing sugar if you like.