This is actually a Spanish cake, traditionally eaten in July to celebrate Saint Jacques (Saint James in English), the patron saint of Spain, and one of the twelve apostles. But, one of Danie’s friends brought it over the other day and we all fell in love. Historically, the cake is decorated with a gothic cross, stenciled with powdered sugar, though Danie and I skip the cross and sprinkle sugar over the entire top. Then we cut the cake into small diamonds to eat alongside coffee or our nightcap
The almond flour gives the cake a slight taste and texture of a French macaron, but without the fuss and potentially grande margin for error.
Gâteau Saint Jacques
2 1/4 cup almond flour
1 1/4 cup granulated sugar
1 teaspoon cinnamon
½ teaspoon salt
Zest of one and a half large lemons (lime zest also works well!)
Powdered sugar (for dusting)
Preheat the oven to 340 degrees.
In a bowl, mix the almond flour, sugar, zest, salt, and cinnamon. Crack the eggs into the same bowl, and beat on high with an electric mixer for about two minutes.
Spray a round 10 or 11-inch cake pan with coconut oil, then cut parchment paper to fit the bottom of the pan. Place the paper in the pan and pour in the batter. If you don’t have parchment, you can butter then flour the pan. Bake the cake and check after 25 minutes. The top of the cake should be golden brown.
Let cool for a few minutes, then flip the cake over on a cooling rack and peel the parchment off the top. When entirely cool, dust with powdered sugar. Cut into small diamond-shaped pieces. Serve with afternoon tea or coffee!