Spanish Almond Cake (Tarta De Santiago)

I live in the South and travel a lot. Food is wonderful and making food fills most days because I am diabetic and need to make my own food most of the time. I am Jewish and love Southern, Asian, Mexican, traditional Jewish and Israeli foods. I live in the south and learned to love that too. And then there all the other foods from all the other countries! After living 20 YEARS IN Germany, I LOVE German bread and still seek to find a good bread recipe, but now I must make it Keto. Talk about an impossible mission. But I keep going, trying new stuff and collecting recipes I wish I could eat, but my appetite is bigger than my tummy, so I go on collecting more and more recipes for the day I can try them all.

Don't underbake the cake. Rather than use a skewer or toothpick to test the center for doneness, check the browning and crust development. The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger. Don't serve the cake warm. Its texture is best when fully cooled.

1 CUP PLUS 2 TABLESPOON WHITE SUGAR

3 LARGE EGGS, PLUS 3 LARGE EGG WHITES

TEASPOON KOSHER SALT

TEASPOON ALMOND EXTRACT

TEASPOON VANILLA EXTRACT

2½ CUPS BLANCHED ALMOND FLOUR

3 TABLESPOONS TURBINADO OR DEMERARA SUGAR

⅓ CUP SLICED ALMONDS, CHOPPED

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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