2cupsground almondsVery full cups (250 g). Use raw, peeled almonds for best results. You can optionally toast them in the oven for a deeper almond flavor.
1 1/4cupssugar(250 g)
lemon zestfrom half a lemon
1tbspliquor(15 ml) Your preference - in Galicia we use a grape liquor called orujo. You can use vodka, Cointreau, Amaretto, Grappa. And vanilla or almond extract can be substituted if you don't want to include alcohol!
Pulse the almonds in a food processor until finely ground, however be careful not to turn the mixture to almond butter by over processing.
Beat the egg and sugar until the mixture is pale and creamy.
Add the lemon zest, liquor, and cinnamon.
Fold in the ground almonds using a rubber spatula.
Grease a 10 inch (25 cm) springform pan with butter and pour in the almond cake batter.
Bake for about 30 minutes, until the cake is golden brown. Test with a toothpick and if it doesn't come out clean cover the cake with aluminum foil and bake for five more minutes, then test again. Do this one more time if necessary (for 40 minutes in total).
Allow the cake to cool in the pan, and then transfer to a serving dish.
Decorate with powdered sugar, if you wish you can download a printout of the emblematic cross of Saint James.
I recommend using a 10-inch springform pie dish for this recipe-- but in Spain we improvise! Adjust bake time for a smaller dish if using.