Just before Chrismas my friend and I went for a day in a city, to do what women in the city do:- shop, lunch and gossip about men. During our lunch break we stopped in a little spanish restaurant for a treat and ordered an almond torte that was out of this world:- delicious, citrusy and moist. I had to ask the chef for the recipe.
I modified the original recipe to include a lot less sugar, and to use coconut sugar.  It came out wonderfully light, fragrant and moist. Not only is it Amazingly delicious, it fits perfectly into my new lifestyle, and I can indulge, without the guilt. It also fits into the Paleo and Gluten free worl
So here it is, my rendition of Torta di  Santiago.

Makes 12 Servings
Nutritional Info

Calories :- 128
Fat:- 7.9 g
Cholestorol:- 92.5 mg
Carbohydrates:- 9.2 g
Fiber:- 1.4 g
Protein:- 5.5 g

Ingredients

• 8 oz blanched almonds
• 1/2 cup coconut sugar
• 6 eggs
• Zest of 1 orange
• Zest of 1 lemon
• 1/8 teaspoon (a few drops) almond     extract

Directions

1. Preheat oven to 350 F
2. Prepare a 10″ or 11″ baking or springform pan, by lightly greasing the pan and dusting with flour.
3. Finely grind the almonds in the food processor.
4. Separate egg yolks from egg whites. Place egg yolks and sugar into a medium bowl and beat the mixture until egg yolks pale in color.
5. Add citrus zest, almonds and almond extract to the yolk/ sugar mixure and mix. The mixture will be very thick.
   
6. In a separate bowl, or in the bowl of a stand mixer,  using clean beaters or the whisk attachment, beat the egg whites until stiff peaks form.
   
7. Gently fold the egg whites into the the egg  yolk mixture.  It will take a little bit of an effort at first.
   
8. Pour the batter into the prepared pan, and bake for about 40 minutes, or until a tothpick inserted in the middle comes out clean.
   
9. This torte is perfect with tea or coffee. Bon Appetit!