Almond Torte (Tarta de Santiago)

1/4 pond usalted butter, at room temperature
1 cup sugar
1 tablespoon lemon zest
4 eggs, at room temperature
2 tablespoons finest quality Spanish brandy
2/3 cup flour
1 1/2 cups whole Blanche almonds, finely gound

Preheat oven to 350 degrees. Cream butter and sugar together until light color. Add lemon Zest and eggs; beat until smooth. Stir in 1/2 cup water and the brandy, add floru and mix well.. Fold in the almonds.

Butter a 9 inch springform pan and pour batter into it. Bake in the preheated oven for about 40 minutes, or until the center springs back when pressed lightly with your finger and the cake pulls away from teh sides. Let stand for 10 minutes; then remove torte from mold and cool on a rack. When completetly cooled, sprinkle top of the cake with finely sifted confectioner's sugar.

This torte can be prepared ahead of time, and will last for at least a week, if kept in atin. If you make it ahead of time, sprinkle sugar on top at the last minute.

Makes: 1 (9-inch) torte

Source: Julieta Zuniga

Prepared by: Julieta for the May 2000 meeting and the December 2004 meeting