Torta de Santiago - Almond Cake

Easter specialty of Galicia. 

Serves 10

1. • 1/2 pound (1 3/4 cups) blanched whole almonds [used 1 1/2 cups  almond flour] 4 1/2
2. • >1/4 t. salt  [3/4
   • 6 large eggs, separated [Commenters recommended not separating, but adding one at a time for authentic density.] 18
3. • 1/2 tsp Cream of tartar [skip] 
   • 1 1/4 cups superfine sugar [used regular, 3/4 c] 3/4 c. honey
   • Grated zest of 1 orange 
   • Grated zest of 1 lemon
   • 4 drops almond extract - CINNAMON/berry juice? see below [12
   • Confectioners' sugar for dusting - 

Preparation

1. 1. Grease an 11-inch springform pan, with butter and flour. Finely grind the almonds. 350 degrees.
   2. , beat the egg whites  Fold them into the egg and almond mixture  - below.
2. 1.  beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
   2. Pour in the cake batter. Bake for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
   3. Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. 

Mass Baking:
9x13, one inch filled; Glass pan: 20 min.
cupcakes 8 minutes, slightly sunken
Variations

•Add 1 teaspoon cinnamon to the egg mixture.
Honey, reduce to 325 degrees.
•Majorca has a similar almond cake called gató d'Ametla, which is flavored with the grated zest of 1 lemon, 1 teaspoon cinnamon, and sometimes a few drops of vanilla extract.
•In Navarre, the cake is covered with apricot jam.

adapted from: https://www.epicurious.com/recipes/food/views/almond-cake-366229