Cinnamon Tarta de Santiago

Original Recipe by Poires au Chocolat

Ingredients: 
250g ground almonds -- I used natural for a speckled look
250g sugar
6 eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt

Line the base of a 25cm round tin. Preheat oven to 180C.

Separate 5 eggs. Crack the last egg into the bowl with the egg yolks.

Whip the egg whites until stiff peaks.

Whip the egg yolk + egg mixture until pale, then tip in the sugar and continue whipping. It is ready when you can draw a letter A with the mixture, and the letter does not disappear until it is complete.

Whisk in the almonds and cinnamon and ginger and salt. This mixture will be quite stiff, but keep whisking until it is uniform and there are no clumps of dry stuff. Use a spatula to wipe off the beaters / whisk, and then scrape the bottom to make sure.

Fold the egg whites into the almond mixture in thirds carefully, to avoid deflating the egg whites too much. Make sure there are no streaks of egg white or clumps of almonds mixture, then scrape the bowl into the prepared tin.

Bake at 180C for 40-45 minutes. It is ready when the middle no longer jiggles and a skewer comes out dry.

Let cool in tin, then turn out to a plate.

Notes: 
I made the changes after trialling the original recipe a couple of times. This version is moister, without losing too much lightness.
You can change the spices, or omit them completely. The original recipe uses lemon zest, but my man does not like lemons very much.