Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Clementine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 eggs
- ¾ cup (150 g ) white granulated sugar
- Zest of 1 lemon
- Zest of 1 clementine
- 1½ cup (150 g) almond meal
- ½ teaspoon cinnamon powder
- ¼ teaspoon salt
- Icing sugar
Directions
Add eggs and sugar to a bowl, and whisk rapidly until mixture turns pale.
Whisk in the citrus zests.
Combine the almond meal, cinnamon, and salt in a separate bowl. Transfer to the egg mixture, and use a rubber spatula to gently fold everything together until well combined.
Butter and flour the springform pan, then pour in the batter. Smooth the top if necessary.
Bake in preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked in the center.
Cool completely, and unmold the cake.
Place a Santiago cross cut-out on top of the cake, then dust generous amount of icing sugar all over cake.
Carefully remove the cross cut-out. Slice and serve.