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Life on the Camino - Miscellaneous Topics
tarta de santiago
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[QUOTE="Bogong, post: 539851, member: 33223"] I've been through lots of recipes but have never quite achieved that authentic taste as I rbemember it. There was one from a British source which garnered lots of responses all eulogising it and proclaiming it the best ever. I won't tell you the site but it was particularly disappointing, tasting just like an overdone zest and egg cake rather than the almond-based tarta. Here's my recipe after much experimentation, but it's still not quite there: 10 oz whole almonds (not blanched, and avoid buying meal if possible as it tends to be tasteless). 7 oz castor sugar 6 large eggs Grated zest of small lemon and orange (don't overdo, see earlier warning) Dash of almond essence Half teaspoon of powdered cinnamon Method: Separate the egg yolks and whites Grind the almonds fine. Beat egg yolks with sugar until smooth, add almond extract, zest, cinnamon, and ground almond flour and mix well (note that mixture will be very stiff). Get a clean beater and beat egg whites until just starting to peak. Any more and you'll end up with a fluffy cake rather than a tarta. Mix the beaten whites well into the mixture. Grease the bottom/sides of a spring form pan, cut a piece of greaseproof paper for the bottom and grease and dust it with flour. Add mixture, cook in oven at 180 degrees C for around 30 to 35 minutes, before checking. Try not to overcook. When it cools, dust with icing sugar. Incidentally, I bought the cross I use in two sizes at a hardware/kitchen supply store on a side street just near the Cathedral. De colores Bogong (still experimenting) [/QUOTE]
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