Tarta de Santiago (adapted from Claudia Roden's The Food of Spain) 125g blanched whole almonds 3 eggs, separated

125g caster sugar zest of 1 lemon (or orange, or half of each) icing sugar, to dust Preheat the oven to 180C/350F. Butter a 6-7" tin and then dust with flour. Tap out any excess. Grind the almonds in a food processor until they're fine - don't overdo it as it will eventually turn into a paste. In a bowl, beat the egg yolks and sugar until they're pale and thicker. Stir in the zest. Add the almonds and mix together - it gets pretty stiff. In a clean bowl (wipe down with a bit of lemon if it looks murky), whip the egg whites to stiff peaks. Take a big spoonful of whites and mix into the almond mixture to loosen it. Scrape it all into the egg white bowl and use a big spoon (I use a metal one) to carefully fold them together. Keep folding until the mixture is uniform - you don't want lumps of either mix left, but try to keep most of the volume. Scrape into the tin and level off. Bake for 40 minutes. If the top starts to brown too much in the last 10 minutes, place a piece of foil over the top. Leave to cool in the tin. Slide a knife around the edge to loosen the cake then remove to a plate. Put the stencil on top of the cake and sieve icing sugar over the top. Remove the stencil, then serve. Keeps well in a tin for a few days.