We are facing one of the masterpieces of national gastronomy; the holy trinity of pastries turned into a soft and delicate pleasure that would make the apostle Santiago commit sin. Egg, sugar and almond like a holy spirit, seasoned with exotic cinnamon and lemon aromas; sublime . Many beautiful things came out of Galicia. The Tarta de Santiago is undoubtedly the most sweet of all those who crossed its borders. And today I am sending it to you, in the form of a recipe, to share with all of you, if you allow me, a small piece of Galicia.
The Tarta de Santiago is, in practice, an almond cake without wheat flour, making it a gluten-free dessert totally suitable for coeliacs. Regarding the almond, comment that you can use the already ground almond that they sell in stores and supermarkets, it comes out delicious, but if you want to enjoy it beautifully, I recommend that you buy raw marcona almonds, toast them in the oven and grind them yourself. The traditional recipe adds 3 equal parts of ground almonds, eggs and sugar , flavored with cinnamon powder and lemon zest to the consumer’s taste. The mixing of the ingredients is so simple and easy that it is done in a minute , so it is also a cake that you can prepare in a jiffy. A bowl, a few rods and count to three, and you already have it in the oven. So so that we do not spend more time between words than between sweets, let’s go with the recipe.
First of all, and as always, here is the video recipe so you don’t miss out on any detail and you lick yourself with pure pleasure.
Video recipe of the Tarta de Santiago:
Ingredients to make the Tarta de Santiago (for a mold of 23 to 25 centimeters):
250 grams of ground almonds
250 grams of sugar
1/2 teaspoon ground cinnamon
Zest of 1 lemon
Glazed sugar to decorate
How to make the Tarta de Santiago. Step by step recipe:
Mix the 4 eggs, the lemon zest and the 250 grams of sugar.
On the other hand, mix the half teaspoon of ground cinnamon with the 250 grams of ground almonds. I recommend buying whole almonds and roasting and grinding them ourselves, although the one sold in supermarkets already ground gives excellent results.
Integrate the ground almonds with cinnamon into the egg and sugar mixture.
Pour into a 23 to 25-centimeter mold, greased and floured to facilitate unmolding. Give it a few strokes on the base to remove any air bubbles and put it in the oven preheated to 180º.
Bake at 180º with heat up and down for 30 to 35 minutes. If you see that it takes too much color on top, place a baking tray on top to subtract heat from the top and prevent it from over roasting before it is done.
You can check if it is well cooked by clicking with a wooden toothpick, if it comes out dry and clean, you already have it ready.
Let it warm for 10 minutes on a wire rack or on a plate.
Download the template for free.
Use the template of the Cross of Santiago that I leave here to decorate the cake with the typical motif of the Cross, sprinkling icing sugar without fear, so that everything is well covered.
And ready to enjoy !!
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