Tarta Santiago (Spanish Almond Cake)
3 whole eggs, plus 3 egg whites
1 cup plus 2 tbsp (240g) sugar
1/4 tsp vanilla
1/4 tsp almond extract
1/2 tsp kosher salt
2 1/2 cups (250g) ground almond meal
3 Tbsp turbinado sugar (for the topping)
1/3 cup slivered almonds, lightly crushed or chopped
Preheat oven to 350F. Grease a 9” springform pan and line it with parchment paper.
In a large bowl, vigorously whisk together eggs, egg whites, salt, sugar, and extracts, beating well for almost a minute or until a little frothy and well combined.
Add the almond meal and whisk again to combine. Pour into prepared pan.
Sprinkle almonds and turbinado sugar evenly over the surface of the cake.
Bake 45 minutes or until golden brown and the center of the cake feels firm when pressed lightly.
Let cool for 10 minutes then slide a knife around the edges of the pan remove from the collar.
Let cool completely before serving.