9 oz ( 250 gr) finely ground almonds
9 oz (250 gr) sugar
1/2 teaspoon cinnamon
1 teaspoon of aguardiente (grappa or similar)*
Lemon zest from half of a small lemon
Santiago cross stencil*
MIx the almonds and sugar in a bowl. Then add the eggs to the bowl, one by one, mixing them well until you obtain a creamy texture. Finally, add the cinnamon, lemon zest and aguardiente to the bowl and mix well.
Put the cake mix into a baking pan, which you have previously buttered, and preheat the oven to 350 ºF (180ºC). Bake till light brown or ready (approximately 30 minutes). Let the cake cool completely. Using the Santiago cross stencil and the powdered sugar, draw your cross on the top of the cake.