Tarta de Santiago

200g unsalted butter	soft	cream	Pour into a lined cake tin, bake in moderate oven 50–55 minutes, or until a piece of spaghetti inserted in the center comes out clean. You may need to cover the top with foil for the final 20 minutes to prevent burning.	Cool in tin 15 minutes, then turn onto wire rack. Once completely cool, wrap it in greaseproof paper then foil, and leave for a day or two.
200g caster sugar
4 medium eggs	beat	beat in egg a little at a time, each addition sprinkling on some flour
50g plain type 00 flour
200g ground almonds		fold in
1 medium Meyer lemon	zest and juice	fold in

The tarta de Santiago is typically decorated with icing sugar, sprinkled over stencil of a St James cross.

Another recipe, with instructions for preparing your own almond meal

Most recipes say it should be eaten as soon as it has cooled

Often made flat (28cm diameter cake tin), but can be any size