Instructions

1. 1
   Add eggs and sugar to a bowl, and whisk rapidly until mixture turns pale.
2. 2
   Whisk in the citrus zests.
3. 3
   Combine the almond meal, cinnamon, and salt in a separate bowl. Transfer to the egg mixture, and use a rubber spatula to gently fold everything together until well combined.
4. 4
   Butter and flour the springform pan, then pour in the batter. Smooth the top if necessary.
5. 5
   Bake in preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked in the center.
6. 6
   Cool completely, and unmold the cake.
7. 7
   Place a Santiago cross cut-out on top of the cake, then dust generous amount of icing sugar all over cake.
8. 8
   Carefully remove the cross cut-out. Slice and serve.