Santiago Cake
1 tbsp butter
1 tbsp flour
replace with tapioca or arrowroot powder for paleo
3 whole extra-large eggs
3/4 cup sugar
could also use coconut palm sugar, see notes
2 1/2 cups ground almonds
1 pinch ground cinnamon
1 pinch freshly ground cardamom
1 half lemon
1 tbsp confectioners' sugar
exclude for paleo
Since this cake almost meets the requirements of the paleo diet, we described this cake as "caveman cake" to our 3-year-old niece Remi. Adapted from Ferran Adria’s The Family Meal, this cake is an example of a dessert his restaurant makes for the meals the staff share together right before the dinner service.
Preheat the oven to 350°F.
Smudge the butter along the inside of the baking pan. Sprinkle the flour over the butter. Tap out any excess flour over the sink then line the baking pan with parchment paper.
Beat the eggs and sugar for about 5 minutes until thick and foamy.
In a separate bowl, add the almond meal, cinnamon, and lemon zest. Stir to combine then fold into the egg mixture with a spatula. Retain as much air as possible.
Pour this mixture into the baking pan. Target depth for the cake batter should be around 5/8".
Bake in the oven for about 30 minutes. The cake should rise and pull away from the sides. The color should be golden brown.
Cool the cake prior to serving, then cut into slices. Plate each piece then top with confectioner's sugar using a fine mesh strainer.
We sometimes substitute the sugar with coconut palm sugar. This results in a cake that is more dense.