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Try Pinterest for a recipe, where I found, including the Saint James cross on top. enl the photo, copy and make a templateAll the recipes I've found for Santiago cake have it baked on a sweet pastry base. My memory may be at fault, but I don't remember Santiago cake that I had in Santiago, or on the way there, having a pastry base. Are there any cake-making authorities on the forum? Does authentic Santiago cake have a pastry base?
Try Pinterest for a recipe, where I found, including the Saint James cross on top. enl the photo, copy and make a template
Here is a fantastic recipe for Santiago cake. I have made this several times for different people and everyone raves about it. I cannot verify that it is authentic, however, it is incredibly tasty and there is no pastry crust involved. Super easy to make as well.All the recipes I've found for Santiago cake have it baked on a sweet pastry base. My memory may be at fault, but I don't remember Santiago cake that I had in Santiago, or on the way there, having a pastry base. Are there any cake-making authorities on the forum? Does authentic Santiago cake have a pastry base?
While you are at it, have you figured out how to get the PERFECT cross of Santiago design on the tarta once you figure out how to make it? Well, in Santiago, they sell stainless steel cutouts of the cross. They come in a set of one large and one small. The large is suitable to a full size tarta. The small for a min-tarta.All the recipes I've found for Santiago cake have it baked on a sweet pastry base. My memory may be at fault, but I don't remember Santiago cake that I had in Santiago, or on the way there, having a pastry base. Are there any cake-making authorities on the forum? Does authentic Santiago cake have a pastry base?
I bought a set there last month - they are now being sold on the main floor. I think that I paid 11€ for a set of two - one large3snd one small.You can find them in most any ferreteria or household goods supply store in an around Santiago. But, my "go to" place to always find them is in the basement kitchen goods section of the large Ferreteria on Plaza de Galicia
What an awesome souvenir...inexpensive, lightweight, and slips into a backpack painlessly!I bought a set there last month - they are now being sold on the main floor. I think that I paid 11€ for a set of two - one large3snd one small.
All the recipes I've found for Santiago cake have it baked on a sweet pastry base. My memory may be at fault, but I don't remember Santiago cake that I had in Santiago, or on the way there, having a pastry base. Are there any cake-making authorities on the forum? Does authentic Santiago cake have a pastry base?
I have tried the method of beating the egg whites, and it resulted in a lighter spongier texture - a bit different from the Tarta de Santiago that I've enjoyed in Spain.Beat the egg whites until stiff, fold in.
Yes - my texture preference is also for the more dense almond rather than the lighter cake. (But to each his own ).I have tried the method of beating the egg whites, and it resulted in a lighter spongier texture - a bit different from the Tarta de Santiago that I've enjoyed in Spain.
The metal St James cross stencils with the ‘easy lift off hook’ are available in Santiago and probably other places. I bought mine years ago and there were 2 sizes in the pack.Thanks, all. I've made a stencil out of stiff paper. The only clever modification is to stick a couple of pieces of stick-back plastic (!) to it before use, so you can lift it off without making a mess.
I believe that's the one I used to bake mine. As stated nothing but almond flour, eggs, vanilla and lemon zest. and yes I also like it dense so not beating the whites for meI've never seen a recipe for Tarta de Santiago that has any kind of crust. Here's a recipe in English.
Tarta de Santiago (Spanish almond cake) - Caroline's Cooking
Tarta de Santiago is an almond cake from Spain that couldn't be easier to make. It's naturally gluten free, sweet and bright from the lemon.www.carolinescooking.com
As I walked into Santiago in 2007, Brïta from Vienna and I discussed the various takes on the Tarta de Santiago. Since then, I posted her recipe on our website https://victoriacamino.ca/camino-recipes/#TartadeSantiago . The longer you beat the eggs (Brïta suggest 5-10 minutes) the lighter the cake.All the recipes I've found for Santiago cake have it baked on a sweet pastry base. My memory may be at fault, but I don't remember Santiago cake that I had in Santiago, or on the way there, having a pastry base. Are there any cake-making authorities on the forum? Does authentic Santiago cake have a pastry base?
Thanks, Tom, for the one you gave me.The price has gone up - but so has everything. Back in the day, I used to pay €8,00. However, IMHO, it is still worth it.
I still recommend these.
All the recipes I've found for Santiago cake have it baked on a sweet pastry base. My memory may be at fault, but I don't remember Santiago cake that I had in Santiago, or on the way there, having a pastry base. Are there any cake-making authorities on the forum? Does authentic Santiago cake have a pastry base?
Almond extract also works great. The grittiness from the ground almonds is a very nice touch. But the extract will provide the desired almond taste.I absolutely pigged out on this stuff in Galicia. They were always the same, flat, definitely a tart( tarta) not a cake( pastel) although the terms seem to be used interchangeably. It’s a very simple peasant recipe. I searched high and low for a recipe when I got back to Autralia but couldn’t find one anything authentic. Finally my daughter turned up one on a UK site called the Vintage Mixer or something like that. It came with rave reviews, the best ever, you’ll know the king of stuff, so I tried it, strictly following the recipe. It was very complicated and labour intensive, separating egg whites and yolks, beating and folding the whites etc. It turned out a thorough and bitter disappointment, nothing at all like the real thing. It was a nice enough egg and zest cake if you like these ingredients completely overpowering the taste of everything else. I should have learnt my lesson from the “best” claims. My experience is generally that this really means the worst. Anyway I worked and worked on this and came up with something I think is heaps better and much simpler. Still looking for that elusive taste but I’m getting closer:
10 oz almonds grind up yourself leave skins on for more flavour
7oz caster sugar
5 or 6 eggs
Zest from small lemon and orange but only a tiny bit, say a teaspoon of each otherwise it will overpower the lot
Teaspoon or maybe two of almond essence
Teaspoon of cinnamon powder
Now the easy bit. Just chuck it all in together, mix it up, whack it in a round baking tin based with baking paper and greased( butter and a bit of flour to prevent sticking) whack it in a fan forced oven at 180 C for half an hour an let cool down in the oven.
De Colores
John ( PS This has been added to my cooking for seduction recipe book although nothing there has ever worked for me. The other book is cooking for survival)
There is another cake you may have encountered ... Basque Cake. When I was in SJPP a few weeks ago, I was in a restaurant and wanted some Tarta de Santiago. The waiter told me there was none, but he recommended the Basque Cake (Gâteau Basque). As I discovered, it is sometimes made with a pastry base and a custard filling, almond flavored. Delicious. You might want to search a recipe for that and then conduct a Bake-Off!All the recipes I've found for Santiago cake have it baked on a sweet pastry base. My memory may be at fault, but I don't remember Santiago cake that I had in Santiago, or on the way there, having a pastry base. Are there any cake-making authorities on the forum? Does authentic Santiago cake have a pastry base?
That’s the same one I’ve used, so easy and tasty! I substitute orange for lemon. I always thought the cake was dry till I made my own! Who knows how long they sit in the Santiago bakeries. Homemade is SO much better!Here is a fantastic recipe for Santiago cake. I have made this several times for different people and everyone raves about it. I cannot verify that it is authentic, however, it is incredibly tasty and there is no pastry crust involved. Super easy to make as well.
Tarta de Santiago (Spanish almond cake) - Caroline's Cooking
Tarta de Santiago is an almond cake from Spain that couldn't be easier to make. It's naturally gluten free, sweet and bright from the lemon.www.carolinescooking.com
Deep fried? The way my mother used to cook frozen pizza in the 1970sI also had a beef and chorizo empanada to start.
BakedDeep fried? The way my mother used to cook frozen pizza in the 1970s
I just looked up a recipe for Gâteau Basque and takes way more time to make than I care to give it!! 3-4 hours! I think I will order when I’m in Basque Country and savour every bite while in Spain! Thanks for the heads up about it as I have never heard of it.(anxious to try it!)There is another cake you may have encountered ... Basque Cake. When I was in SJPP a few weeks ago, I was in a restaurant and wanted some Tarta de Santiago. The waiter told me there was none, but he recommended the Basque Cake (Gâteau Basque). As I discovered, it is sometimes made with a pastry base and a custard filling, almond flavored. Delicious. You might want to search a recipe for that and then conduct a Bake-Off!
I bought a set to take home but, foolishly, packed it in my hand luggage instead of my bergan. It was confiscated at the airport security search as a sharp item ...I bought a set there last month - they are now being sold on the main floor. I think that I paid 11€ for a set of two - one large3snd one small.
Ah! c'mon!Deep fried? The way my mother used to cook frozen pizza in the 1970s
I have never seen a deep fried pickle, but I hear they exist.Ah! c'mon!
I have never seen a deep fried mars bar, far less a deep fried pizza!
My mother worked in a chip shop just outside Alloa in the 1970s. Frozen pizzas were cooked in the fat fryer. No batter. When they came out you could wring the fat out of the dough base...Ah! c'mon!
I have never seen a deep fried mars bar, far less a deep fried pizza!
They not only exist, they're delicious.I have never seen a deep fried pickle, but I hear they exist.
I have just seen this. I believe you, I do. I left home before deep fried mars bars and pizzas became a fad...and no chance you would get one over here in Ireland... to the best of my very limited knowledge of chipper cuisine outside the house! I doubt an airfryer would work.My mother worked in a chip shop just outside Alloa in the 1970s. Frozen pizzas were cooked in the fat fryer. No batter. When they came out you could wring the fat out of the dough base...
I have never seen a deep fried pickle, but I hear they exist.
They not only exist, they're delicious.
The Best DEEP FRIED stuff comes from DEEP South and once you taste any of that... you NOT NEVAH going to be the same!
@CWBuff, I am in the deep south at the moment and just a few days ago happened to see it on a menu and had commented that I doubt I would ever try one. I will make a point to order that appetizer while down here in Gulf Shores and report back eventually.I have never seen a deep fried pickle, but I hear they exist.
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