Tarta de Santiago
55 Reviews
About the bake
Originating from Galicia in North-Western Spain during the time of medieval pilgrimage, this tart is traditionally decorated with the St James cross. With its wonderfully moist almond and citrus flavours, this torte makes a perfect dessert or partner to an afternoon café con leche (milky coffee). This recipe was taken from World's best cakes by Roger Pizey, published by Jacqui Small.
Method
Step 1
Preheat the oven to 170°C (fan 150°C, gas mark 3) and grease an 28cm (11in) springform cake tin.
Step 2
Cream 180g (6½oz) of the sugar, zests and egg yolks together until light and fluffy. Next, stir in the ground almonds, almond extract and the cinnamon.
Step 3
In a separate bowl, beat the eggs whites with the remaining sugar until stiff. Add about one-quarter of the egg whites into the thick almond mixture and beat. Add a further quarter and repeat. Add the remaining egg white mixture and fold in until fully combined.
Step 4
Turn the mixture into the prepared tin and bake in a preheated oven for 40 minutes.
Step 5
Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.
Step 6
To follow the time-honoured tradition of decoration, find the shape of the St James cross using the internet and print it out. Cut out the middle of the cross to use as a stencil.
Step 7
Once the cake is cooled, dust the cake with icing sugar and serve straightaway
Ingredients
- 260gAlmonds (ground)
- 255gBillington's Unrefined Golden Caster Sugar
- 1Orange(s) (zest only)
- 1Lemon (zest only)
- 6Egg(s) (free range) (separated)
- 0.5 tspAlmond extract
- 0.5 tspCinnamon
- Icing sugar (to dust)