Santiago almond torte

From the Spanish city of Santiago in Galicia, this delicate almond cake was first documented in the sixteenth century and a Moorish influence on the flavours is clear. It is superbly quick and easy to make, and for years has been my fallback for last-minute dinner parties. Spicing is just to enhance the almonds, not to lend a strong character of its own. It is good served with fresh fruit and clotted cream, or cream whipped with a little orange blossom and cinnamon to echo the flavours.