Santiago's cake

Tarta de Santiago

If there is a dessert that cannot be missing from any appreciated recipe book, it is the cake.
Its main ingredient is almonds, sugar and eggs, all in almost equal parts.
It is not a light cake but if you are a lover of sweets with almonds, this is definitely your one.
The Santiago cake or La Compostelana is one of the richest and most traditional Galician sweets.
that you cannot stop preparing at least on occasion.

For: 8-10 people

250 g whole raw Marcona almonds
200-250 g of sugar
4 medium eggs
A little cinnamon powder
Zest of ½ lemon
To decorate
Powdered sugar

Grind the almonds with a chopper or processor, it is not necessary to grind very fine to appreciate
plus its texture.
Heat the 24 cm Diamond frying pan with the chopped almonds and leave for 10 minutes.
moving it a couple of times so that it loses a little moisture but without becoming
roast. This step can be done the day before or a few hours before. Remove it from the pan and leave it
cool in a bowl.
Next, add the cinnamon and the zest of 1/2 lemon to the ground almonds and mix.
Have the oven at 180ºC, heat up and down, ready.
In another bowl, beat the sugar with the eggs with a hand mixer, incorporating one by one.
one until they whiten a little.
Add the almond to which we have added the cinnamon and lemon and mix with a
spatula. Cut a piece of baking paper the size of the pan, crumple it, dip it in
water and line the pan that we have used to dry the almond flour. put the dough
of the cake on top.
Bake for 25 to 30 minutes, depending on your oven.
Let it rest for 10 minutes, unmold and decorate with the cardboard cross and with a strainer put
icing sugar on top.
Note: You can download the cross template without difficulty online.

Reading next

Pasta nero di sepia con salsa de queso y gambas
Cafloutis de arándanos

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.