Ingredients:
2 eggs
1 teaspoon lemon zest
Half a cup of demerara sugar
250g almond flour
2 teaspoons of cinnamon powder
1 tablespoon melted butter
4 tablespoons icing sugar for sprinkling
Preparation mode:
In a mixer, beat the eggs, lemon zest and demerara sugar until doubled in volume, for about 10 minutes.
Without beating, add the almond flour, cinnamon and butter, mix and stir slowly. Pour into a round pan (20 x 5cm) greased with butter.
Bake in a preheated medium oven (180ºC) for around 40 minutes or until golden. Unmold cold.
With the help of baking paper already shaped with the Cross of Santiago, position it right in the center of the pie and sprinkle icing sugar over the entire surface, to form the image of the Cross on the pie. Carefully remove the mold and serve.
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