- First stir the soft butter with a food processor until foamy and then stir in the sugar and six eggs alternately. Finally add a pinch of salt, the grated almonds and the zest of a lemon. Keep stirring for a while, until the cake mixture is frothy and glows yellow.
- Then preheat the oven to 150 degrees (top-bottom heat), lightly grease a springform pan (diameter: approx. 26 cm) with any oil or line the bottom and the edge with Bach paper. Then pour the prepared dough into the mold, smooth it out and sprinkle with the almond sticks. Now bake in the oven for an hour on the middle rack until golden brown.
- To check whether the cake is ready, prick the cake with a wooden skewer after about an hour – if the dough does not stick, the cake is ready and can be taken out of the oven. Let the baked cake cool in the pan.
- In the meantime, a template in the shape of a “Jacob’s sword” is cut out of sturdy paper.
- Carefully remove the cooled cake from the pan. Place the template in the middle of the cake and sprinkle with the powdered sugar. Finally, carefully remove the template from the cake.
Tips to the recipe
The Spanish almond cake tastes best when you let it steep overnight. Incidentally, the Jacob’s sword stands for the Santiagoorden, which is native to Galicia.