Santiago Cake

Santiago Cake recipe - Olive oil and almond cake, citrus cream, cherries, sea salt 

Preparation:

1. Mix sugar and almond flour.
2. Whip eggs, lemon zest, Extra Virgin Olive Oil from Spain and cinnamon.
3. Add the flour mixture to the egg mixture and work until smooth.  Fold in the chopped Marcona almonds.
4. Grease a tart mold with olive oil and bake at 350 degrees for 25 minutes. Until golden and the center is moist but set.
5. Serve with a dollop of chantilly cream, cherries dressed in Extra Virgin Olive Oil from Spain and a sprinkle of coarse sea salt.