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Missing the Camino --- Did Some Baking


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Camino(s) past & future
CF: (2001, 2002, 2004, 2014). Hospitalera: 2002, Ponferrada. 2004, Rabanal del Camino.
#6
Yesterday, all my Santiago tortas seemed so far away, now it looks as though they're here to stay....

Yesterday, my doctor told me to lose weight.
I think I will just eat a slice of this cake and only the slice. I'll have my Santiago and eat it too.
 
Camino(s) past & future
Frances starting SJPdP Sept/Oct 2015, April/May 2017
#10
Perfecto! Even the dish looks just like one you might see in Spain under such a torta. Don’t worry about carbs. Far more important to know that if this torta is made to the original recipe it is gluten free. ;)
 
Last edited:

davebugg

DustOff: "When I have your wounded."
Camino(s) past & future
Camino Frances...
Sept. 2017: SJPdP to Burgos
Sept./Oct. 2018: SJPdP to Santiago de Compostela
#11
Perfecto! Even the dish looks just like one you might see in Spain under such a torta. Don’t worry about carbs. Far more important to know that if this torta is made to the original recipe it is gluten free. ;)
Yup, traditional recipe with eggs, sugar, almond flour, lemon zest and juice. No wheat flour.
 

davebugg

DustOff: "When I have your wounded."
Camino(s) past & future
Camino Frances...
Sept. 2017: SJPdP to Burgos
Sept./Oct. 2018: SJPdP to Santiago de Compostela
#15
Here's the recipe, for those who asked....

Tarta de Santiago

Makes one 9 or 10-inch round

Ingredients

Butter (for the pan)
6 Eggs
1¼ cups Granulated sugar
1 Lemon rind, grated
¼ teaspoon Almond extract
½ pound Almond flour (about 2¼ cups)
Powder sugar (for sprinkling)

Directions

Set the oven at 350 degrees.

Lightly butter a 9 or 10-inch springform pan. Line the bottom with a round of parchment paper, and butter the paper.

In an electric mixer, beat the eggs and granulated sugar on high speed for 5 minutes or until thickened and pale yellow.

Beat in the lemon rind and almond extract. With the mixer set on its lowest speed, beat in the almond meal and mix to blend.

Pour the batter into the pan. Leave about 1.5 - 2 inches of head space to allow for expansion during baking.

Bake the cake for 35 minutes or until it is golden, a little darker around the edge, and a cake tester inserted into the center comes out with moist crumbs.

Cool in the pan on a cooling rack. When cooled, unlatch the sides and lift off the ring. Use a wide metal spatula to transfer the cake to a platter. (I use a small pizza peel for this). Be sure to slip the spatula or peel UNDER the parchment paper on the bottom of the cake.

For the Cross, I first used a stencil made from an online image that I then printed out. Later I ordered a metal template from a cooking supply place in France. I couldn't find one in the US.
 

simeon

Active Member
Camino(s) past & future
SJPDP LosArcos 09\14 Tricastella SDDC 0515 Porto SDDC 1015 LosArcos Burgos 1016 Burgos Leon 0917
#16
Nobody likes almonds in our house. A full tarte is a bit much for one. I'll have to wait..
 
Camino(s) past & future
Frances(2006) portugues(2013)San Salvador (2017)
#17
I didn’t ask. Can I please still copy?i will wait to make it though till my 3 and a half year low carb diet is over, it starts next year...
 

davebugg

DustOff: "When I have your wounded."
Camino(s) past & future
Camino Frances...
Sept. 2017: SJPdP to Burgos
Sept./Oct. 2018: SJPdP to Santiago de Compostela
#18
Nobody likes almonds in our house. A full tarte is a bit much for one. I'll have to wait..
Almond flour provides virtually no almond flavor, it is pretty neutral. If you leave out the almond extract, there will be no almond flavor at all. The taste will be more lemony, in a bright, refreshing way, especially if you replace the almond extract with lemon extract. :)
 
Camino(s) past & future
Frances (Sept 2016)
SDC/ Finesterre/ Muxia (2016)
#19
OMG you mean I bypassed all that tarta de Santiago when I was avoiding wheat??!!
I might not have lost all that weight
I'm afraid to go back and let myself loose
 

Kanga

Moderator
Staff member
Camino(s) past & future
Francés x 5, Le Puy x 2, Arles, Tours, Norte, Madrid, Via de la Plata.
#20
Yes, @Nanc, it is perfect for those who are gluten intolerant or don't eat wheat! I've even made one using xylitol instead of sugar - so no carb (but xylitol can have a laxative effect, so only eat a small slice).

I like to grind some whole almonds myself, and add that to the almond meal. It gives a bit more texture.
 

davebugg

DustOff: "When I have your wounded."
Camino(s) past & future
Camino Frances...
Sept. 2017: SJPdP to Burgos
Sept./Oct. 2018: SJPdP to Santiago de Compostela
#21
OMG you mean I bypassed all that tarta de Santiago when I was avoiding wheat??!!
I might not have lost all that weight
I'm afraid to go back and let myself loose
It's best to ask the baker or restaurant if they use any wheat flour in their recipe. The traditional recipe doesn't use wheat flour at all, but, as with many things, bakers and cooks can deviate from tradition, especially since wheat is less expensive than almonds. You should find many tartas with your name on them, though. Also, keep in mind that even wheat flour-less bakery production can be cross contaminated with wheat flour, so if an allergy or intolerance is extreme, make an inquiry.

I have seen at least one recipe that uses wheat flour, but the bakery that I visited and "observed" in Madrid -- the head baker is from Galicia -- was proud to demonstrate his very traditional tarta production.
 

davebugg

DustOff: "When I have your wounded."
Camino(s) past & future
Camino Frances...
Sept. 2017: SJPdP to Burgos
Sept./Oct. 2018: SJPdP to Santiago de Compostela
#22
Yes, @Nanc, it is perfect for those who are gluten intolerant or don't eat wheat! I've even made one using xylitol instead of sugar - so no carb (but xylitol can have a laxative effect, so only eat a small slice).

I like to grind some whole almonds myself, and add that to the almond meal. It gives a bit more texture.
I like to do that, too :), although if I get lazy I always keep a stash of commercial almond flour in the refrigerator. I do a quick blanch of the almonds which lets me quickly slide off the skins, but I know some grind the almonds skin and all, which produces a "coarser" meal. Is that what you do?
 

Kanga

Moderator
Staff member
Camino(s) past & future
Francés x 5, Le Puy x 2, Arles, Tours, Norte, Madrid, Via de la Plata.
#23
Yes, mainly because I'm lazy! It is the easiest dessert. Served with a dollop of pure double cream..... (which is not how it is eaten in Galicia).
 
Camino(s) past & future
Caminos Frances (x4), Finisterre, Aragon, Via de la Plata, Portuguese 2011 -2015. Hospitalero 2015
#24
I use 2 teaspoons of cinnamon instead of the almond extract, and use lemon juice instead of rind. It's just a matter of taste.
For the cross, I copy an image from Google Images (Knights Templar cross), laminated the whole page then cut out the cross. Then use sticky tape to form a loop to lift it off the cake. Or you can get any local stainless steel worker to make a copy.
 

davebugg

DustOff: "When I have your wounded."
Camino(s) past & future
Camino Frances...
Sept. 2017: SJPdP to Burgos
Sept./Oct. 2018: SJPdP to Santiago de Compostela
#26
It's ok to grind almonds or it must be real flour?
Grinding almonds is just fine. Be sure to be watchful that your grinding doesn't turn to almond butter, though :) When I grind almonds, I generally remove the skins, or buy blanched and slivered almonds. The skins can be left on, it produces a 'coarser' grind that still works well for the recipe.
 

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