Spanish Almond Cake

Instructions

1. Prepare the pan
   Preheat the oven to 350°F (175°C). Butter a 9-inch (23cm) springform pan and dust with flour, tapping out any excess.
2. Mix dry ingredients
   In a large bowl, combine the ground almonds, cinnamon, salt, and lemon zest. Mix well to ensure even distribution of flavors.
3. Beat egg yolks and sugar
   In a separate bowl, beat the egg yolks with the sugar until pale and creamy, about 3-4 minutes. Add the almond extract and mix well.
4. Combine mixtures
   Fold the almond mixture into the egg yolk mixture until well combined. The batter will be quite thick at this stage.
5. Whip egg whites
   In a clean, dry bowl, beat the egg whites until stiff peaks form. Make sure there is no yolk or grease in the bowl to ensure proper whipping.
6. Complete the batter
   Gently fold the whipped egg whites into the almond mixture in three batches, being careful not to deflate the whites too much. This creates the light texture of the cake.
7. Bake the cake
   Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Cool and serve
   Allow the cake to cool in the pan for 10 minutes, then remove the sides of the springform pan. Let cool completely on a wire rack. Before serving, dust with powdered sugar, traditionally in the pattern of the Cross of Saint James for an authentic presentation.