By Jules Mercer
This Tarta di Santiago is so simple and so very delicious!
This Tarta di Santiago cake originates from Galicia during the times of medieval pilgrimages, which is why it is traditionally decorated with the St. James cross. To make the cake more personal to you, why not make a stencil that means something to you and your guests for the top of the cake?
When making your tarta, it’s important to whisk the eggs well. This adds air to the mixture and gives the cake a beautifully light and fluffy texture.
To test that it is cooked properly, insert a skewer into the middle of the cake will come out clean and there will not be a wobble in the centre.
We have used ground almonds in this tarta di santiago cake rather than flour as they make a deliciously moist cake. It also means this cake is gluten free.
Looking for a Spanish-inspired main meal to go with your dessert? Try this slow braised Spanish pork recipe.
- 5 eggs
- 220 g caster sugar
- 250 g ground almonds
- grated zest of 1 lemon
- ½ tsp ground cinnamon
- icing sugar, for dusting
- 25g roughly chopped almonds
- Greek yoghurt
You Will Need:
- 23-cm springform cake tin, greased and lined with baking paper; and a piece of paper to cut out template, if liked
- Preheat the oven to 180C/Gas 4.
- Put the eggs and sugar in a bowl and use an electric whisk to beat them until thick and pale. Fold in the ground almonds, fresh lemon zest and cinnamon.
- Pour the mixture into the prepared cake tin and bake in the preheated oven for 40–45 mins or until a skewer inserted in the middle comes out clean. Set the tin on a wire rack for 10 mins before removing the cake from the tin.
- If you’re dusting a shape on top, make a template while the cake is cooking. Once the cake is warm but not hot, put the template on top and dust over the icing sugar. Serve with almonds and Greek yogurt.
Top Tip for making Tarta di Santiago
Try using orange or clementine zest, it’s also delicious served with creme fraiche
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