Rooted in Galicia's pilgrimage tradition, Tarta de Santiago is a dense, moist cake made with ground almonds, eggs and sugar, with no wheat flour at all. It is finished with a dusting of icing sugar in the classic cross pattern before serving.
Whisk the eggs with the sugar until they increase in volume and turn into a pale foam.
Fold the ground almonds, lemon zest and cinnamon into the egg foam with gentle strokes. Pour into a greased tin.
Bake in an oven preheated to 180°C until a skewer inserted into the centre comes out clean.
Once the cake has cooled completely, place a cross-shaped stencil on top and dust with icing sugar to decorate.
Wait for the cake to cool completely before removing it from the tin; almond flour gives a more delicate structure than wheat flour and the cake can break apart if unmoulded while warm. Allergens: contains egg, tree nuts (almond).
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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.