Ingredients for 8 people: 6 eggs 500 gm of sugar 200 gm of flour 250 gm of ground almonds 1 teaspoon of lemon rind 1 teaspoon of ground cinnamon 1 cinnamon stick 1 orange rind 1 spoonful of butter 1 spoonful of ground yeast 4 egg whites 100 gm of icing sugar
Separate egg yolks from whites, and whisk until they form stiff peaks; gradually add the beaten eggs and 150 gm of sugar. Add the flour and ground almonds, together with the yeast, the lemon rind and ground cinnamon and blend in such a way that the egg whites don't droop. Pour into a 25 cm deep cake tin, greased and place in an oven pre-heated at a medium temperature, for 40 to 45 minutes. Put 1 litre of water, 350 gm of sugar, the rind of an orange and the cinnamon stick in a pan, heat until obtaining a thick syrup. When the sponge is cooked (check by introducing a knife in the middle and if it comes out dry, it is cooked) remove from oven and the tin, pour over the syrup until it is well soaked. Next, prepare the topping by making a meringue with the 4 egg whites and the icing sugar. Put the mixture into an icing bag and cover the tart.
Serve accompanied with red fruit.