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6
Easy
By Eleanor Ford
Published 2024
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.
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