Santiago Almond Tart

4 large eggs
200g sugar
200g ground almonds
1 tsp ground cinnamon
1 lemon, grated
1 Tbsp. of butter
a little flour
50g icing sugar

Heat the oven to medium-low (about 325 F).

In a bowl, beat the eggs, sugar, lemon zest and cinnamon until thick and creamy. Carefully stir in the ground almonds.

Take a smooth, round baking tin or mold and grease well with the butter then dust with flour. Pour in the mixture and bake for about 30 minutes. Leave to cool before removing from the mold and placing on a round serving plate. Dust with the icing sugar.

Servings: 4