Spanish Galician Almond Torte (Torta De Almendras Santiago) - cooking recipe

Ingredients

1 lb blanched skinless almonds or 1 lb almond powder
10 tablespoons butter
2 cups granulated sugar
6 eggs
1 1/4 cups all-purpose flour
1 juice and grated lemon, zest of
confectioners' sugar

Preparation

Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground.
Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12.