Galician almond cake (Tarta de Santiago)

1. Preheat the oven to 180 °C. Line the base of a 24 cm springform tin with baking paper and butter the sides. Finely grate the lemon zest.

2. Beat the eggs with the sugar for 3-4 minutes until frothy (no need to whisk to stiff peaks).

3. Add the ground almonds, lemon zest and a pinch of cinnamon and mix evenly with a spatula – no flour is needed.

4. Pour the mixture into the tin, smooth the top and bake for 35-40 minutes until golden on top and a skewer inserted in the centre comes out clean.

5. Leave to cool in the tin, then remove. Cut a cross of St James (or any cross) out of paper and lay it in the centre of the cake.

6. Dust the cake generously with icing sugar, then carefully lift off the paper template so the cross pattern stays on top.

Tip: It's naturally gluten-free – pilgrims in Santiago de Compostela traditionally celebrate the end of the Way with it.