The cake is made with almonds Santiago pulverized and mixed with egg and sugar in equal parts. This gives a compact mass to which is added a certain amount of butter or lard. Subsequently baked in a refractory vessel at 180 ° C - 200 ° C for about 45 minutes until the top hardens.
Tasting notes: Straw yellow and very bright, with greenish, glyceric consistency. Medium intensity aromas of hay, white flowers, fennel, small ripe stone fruit, Litchies, peach notes, balsamic and spring water. Tasty, fresh, smooth and structured.