Look what I made for dessert today!

BeatriceKarjalainen

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• Dec 31, 2013

• #1

Happy New Year everyone!

I wish you lovely caminos and memories.

 

Tumbleweed

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Camino Frances (2013)

• Dec 31, 2013

• #2

Looks good, nice presentation, very pretty. How does it taste? My friend Roel from Holland absolutely loved these cakes. I sent him a whole bunch for his birthday.

Happy New Year to you too and enjoy the memories.

 

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BeatriceKarjalainen

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• Dec 31, 2013

• #3

It was lovely. I made it from this recipe http://www.thevintagemixer.com/2013/03/tarta-de-santiago-recipe-a-spanish-almond-cake-from-spain/ it even provides a stencil for the cross.

I will use a little bit less lemon zest the next time. I used pre made almond flour instead of crushing almonds will probably cross a few and add to the cake for some crunchiness.

I didn't have 11" spring form so I used a little bit smaller one and got a little higher cake.

I'll make it again. As gluten and lactose intolerant it is perfect.

 

Kiwi-family

{Rachael, the Mama of the family}

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• Jan 1, 2014

• #4

Tumbleweed said:

L My friend Roel from Holland absolutely loved these cakes. I sent him a whole bunch for his birthday.

Click to expand...

would you like to be my friend?

 

t2andreo

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• Jan 1, 2014

• #5

BeatriceKarjalainen said:

It was lovely. I made it from this recipe http://www.thevintagemixer.com/2013/03/tarta-de-santiago-recipe-a-spanish-almond-cake-from-spain/ it even provides a stencil for the cross.

I will use a little bit less lemon zest the next time. I used pre made almond flour instead of crushing almonds will probably cross a few and add to the cake for some crunchiness.

I didn't have 11" spring form so I used a little bit smaller one and got a little higher cake.

I'll make it again. As gluten and lactose intolerant it is perfect.

Click to expand...

Is it possible for a man to love more than one woman? What a find! Yum Yum! I shall have to give this to mom to make as I do not bake...

Thank you very much, and Happy New Year!

 

Tumbleweed

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Camino Frances (2013)

• Jan 1, 2014

• #6

Kiwi-family said:

would you like to be my friend?

Click to expand...

Hmmmm, I get the feeling you only want me for my cake.

 

Kiwi-family

{Rachael, the Mama of the family}

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walking every day for the rest of my life

• Jan 1, 2014

• #7

I can certainly understand how you could read that;-) But my oh my, that would be selfish, wouldn't it?

 

Tumbleweed

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Camino Frances (2013)

• Jan 1, 2014

• #8

Kiwi-family said:

I can certainly understand how you could read that;-) But my oh my, that would be selfish, wouldn't it?

Click to expand...

Selfish, not necessarily. I hear people walk 100's of miles to get a slice. Let me know when your date of birth is and I'll see what I can do Cheers to knew found friends and Happy New Year!!

 

Kiwi-family

{Rachael, the Mama of the family}

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walking every day for the rest of my life

• Jan 2, 2014

• #9

Tumbleweed said:

Selfish, not necessarily. I hear people walk 100's of miles to get a slice. Let me know when your date of birth is and I'll see what I can do Cheers to knew found friends and Happy New Year!!

Click to expand...

I'm an October baby....luckily I'll get a fix in May/June THIS year....not sure it would travel to NZ as well as to the Netherlands!
Happy New Year to you too!

 

dougfitz

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• Jan 13, 2014

• #10

BeatriceKarjalainen said:

It was lovely. I made it from this recipe http://www.thevintagemixer.com/2013/03/tarta-de-santiago-recipe-a-spanish-almond-cake-from-spain/ it even provides a stencil for the cross.

I will use a little bit less lemon zest the next time. I used pre made almond flour instead of crushing almonds will probably cross a few and add to the cake for some crunchiness.

I didn't have 11" spring form so I used a little bit smaller one and got a little higher cake.

I'll make it again. As gluten and lactose intolerant it is perfect.

Click to expand...

I haven't made this specific recipe, but if you want to add a little crunchiness, a technique I use is to toast 50-100gm of slivered almonds, blend these with some of the sugar and add them at the same time as the almond flour.

I also use margarine rather than butter, and rice flour to prepare the cake pan. This makes the recipe I use gluten and dairy free, and would for this recipe too.

Regards,

 

BeatriceKarjalainen

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• Jan 13, 2014

• #11

dougfitz said:

I haven't made this specific recipe, but if you want to add a little crunchiness, a technique I use is to toast 50-100gm of slivered almonds, blend these with some of the sugar and add them at the same time as the almond flour.

I also use margarine rather than butter, and rice flour to prepare the cake pan. This makes the recipe I use gluten and dairy free, and would for this recipe too.

Regards,

Click to expand...

Thanks. I will use some almonds in there next time. I prefer lactose free butter instead of margarine but if I bake for dairy allergic people I use margarine. I have a teflon pan that doesn't need any preparation. But good suggestions for others who wants to bake gluten and dairy free.

 

dougfitz

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• Jan 13, 2014

• #12

BeatriceKarjalainen said:

Thanks. I will use some almonds in there next time. I prefer lactose free butter instead of margarine but if I bake for dairy allergic people I use margarine. I have a teflon pan that doesn't need any preparation. But good suggestions for others who wants to bake gluten and dairy free.

Click to expand...

You are right, to make it completely dairy free, one would need to use a lactose free substitute rather than a margarine which has any whey in its ingredients. As it is not in the recipe and only part of the pan preparation, and whey is generally a very small component of most margarines, I have never had a problem.

 

ManyMiles2Go

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Camino Frances (2013)

• Jan 13, 2014

• #13

My wife made one for a Christmas party last month, wow the memories it brought back

 

Anniesantiago

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• Jan 14, 2014

• #14

This thread made me laugh.
thanks

 

OzAnnie

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• Jan 14, 2014

• #15

Thanks for link to recipe for the Santiago tarta. My first taste was arrival day after Portuguese Camino may12. I was on Camino Aug/sep 2013 and they didn't taste the same! So would be good to try.

 

D

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• Jan 14, 2014

• #16

Does anyone have the recipe for the almond cookies that they give samples along the restaurant street in Santiago? An extensive internet search has not yielded any results!

 

BeatriceKarjalainen

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• Jan 14, 2014

• #17

@falcon269 isn't that just dried Tarta de Santiago?

 

D

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• Jan 14, 2014

• #18

I suspect it is similar; just almonds, sugar, and eggs, but it is in a cookie shape and a bit like a meringue.

 

P

pudgypilgrim

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• Jan 14, 2014

• #19

Those sound like classic almond macaroons (related to the French macaron and Italian amaretti). Here's a totally random recipe, but they're all fairly similar:

http://www.epicurious.com/recipes/food/views/Almond-Macaroons-14019

 

D

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• Jan 15, 2014

• #20

These:

I found their website, but no recipe. It is "secret."

 

peregrina2000

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• Jan 15, 2014

• #21

OzAnnie said:

Thanks for link to recipe for the Santiago tarta. My first taste was arrival day after Portuguese Camino may12. I was on Camino Aug/sep 2013 and they didn't taste the same! So would be good to try.

Click to expand...

I am by no means an expert on the Tarta de Santiago, but I know that the stores that sell them sell two different varieties. One is gluten free, with nothing other than ground almonds, but the other, cheaper, and more commonly available one has wheat flour. That makes the consistencies very different, so maybe that explains your two experiences.

 

BeatriceKarjalainen

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• Jan 15, 2014

• #22

falcon269 said:

These:

I found their website, but no recipe. It is "secret."

Click to expand...

A those. It looks like Almond macaroons. I have tried this once they looked like that http://www.food.com/recipe/passover-almond-macaroons-22362

 

D

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• Jan 15, 2014

• #23

I tried a similar recipe that used egg whites. They were very airy cookies! Good taste, but different texture. I will give your recipe a try.

 

BeatriceKarjalainen

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• Jan 1, 2015

• #24

We have a new family tradition as we did the cake for dessert yesterday as well But this tie without the sugar on top, instead I put whipped cream with a little bit vanilla and almond concentrate in in on top, decorated with grapes.