Rooted in Galicia's pilgrimage tradition, Tarta de Santiago is a dense, moist cake made without wheat flour, using almond flour, eggs, and sugar. It is served with a classic cross pattern made by sifting confectioners' sugar over the top.
Beat the eggs with the granulated sugar until increased in volume and pale and foamy.
Gently fold the almond flour, grated lemon zest, and cinnamon into the beaten eggs. Pour the batter into a greased pan.
Bake in an oven preheated to 180°C / 355°F, until a toothpick inserted in the center comes out clean.
Once the cake has cooled completely, place a cross stencil on top and dust with confectioners’ sugar.
Let the cake cool completely before removing it from the pan; almond flour makes it more delicate than wheat flour, and the cake may crumble if removed while warm. Allergens: contains eggs and tree nuts (almonds).
Kek tarifte yazan 35 dakikada fırından çıktığında hâlâ sıcakken kalıptan çıkarmaya çalıştım, badem unlu yapı hemen dağıldı ve kek misafirlere parçalar halinde servis edilmek zorunda kaldı.
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