Tarta de Santiago
The Galician almond cake of the pilgrim road, tarta de santiago is intensely almondy, moist and completely flourless, bound only by eggs and lifted with citrus. The stencilled cross of Saint James on top is its signature.
Approximate, per 1 slice (~90g). Values vary by recipe and portion.
Ingredients
- ·250 g ground almonds
- ·250 g caster sugar
- ·5 eggs
- ·Zest of 1 lemon
- ·Zest of 1 orange
- ·1 tsp ground cinnamon
- ·1 tsp almond extract (optional)
- ·Butter, for the tin
- ·Icing sugar, to dust
Method
- 1
Preheat the oven to 180C and butter and line a 23 cm round tin.
- 2
Whisk the eggs and caster sugar together until pale, thick and slightly foamy.
- 3
Stir in the lemon and orange zest, cinnamon and almond extract if using.
- 4
Fold in the ground almonds until you have a thick, uniform batter with no dry patches.
- 5
Pour into the tin, level the top, and bake for 30-35 minutes until golden and set, and a skewer comes out clean.
- 6
Cool completely in the tin before turning out.
- 7
Lay a paper cutout of the cross of Saint James (or any template) on top, dust heavily with icing sugar, and lift the stencil away to reveal the design.