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- Ingredients
- Recipe
- Refined sugar250 g
- Almond flour250 g
- Eggs5 unit(s)
- Cinnamon powder1 teaspoon
- Sicilian lemon zest1 unit(s)
- Icing sugar for decoration100 g
- Pre-heat the oven at 180 °. In a bowl, mix the flour, cinnamon and lemon zest. In another bowl, beat the eggs with the sugar and in a mixer or a whisk, until creamy.
- Gradually pour in the eggs to the dry, incorporating very well. Grease a 22/23 cm mold without removable bottom. Bake until golden and test with a toothpick.
- Print and cut out the template of the Cross of Santiago. Place over the cake and with a fine sieve sprinkle a generous layer of icing sugar. Optional.
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