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One of the things I like about Galicia was... the appearance of the Tarta de Santiago
I have been trying to find the recipe.
I didn't know is was gluten free.
Before I dirty my kitchen trying this, does anyone have any improvements, suggestions, a better recipe?
Tarta de Santiago Recipe, a Spanish Almond Cake
http://www.thevintagemixer.com/2013/03/tarta-de-santiago-recipe-a-spanish-almond-cake-from-spain/
Ingredients
1/2 pound (1 3/4 cups) whole almonds, preferably blanched
6 large eggs, separated
1 1/4 cups superfine sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
Confectioners’ sugar for dusting
Instructions
Finely grind the almonds in a food processor.
With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour or spray with cooking spray. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
And that shop would be where exactly????My wife makes a fine tarta de Santiago, far better than anything I tried in Santiago itself other than one small shop that makes and sells the traditional versions.
I will have to check with the other half and report back to you (typical guy I know how to walk to it but I have forgotten the name of the shop)And that shop would be where exactly????
I made the Tarta de Santiago recipe (the one I start this thread with).
I am a bit disappointed. The recipe was easy enough to make, and turned out well.
What was missing was the Almond flavor.
I tasted a few of the almonds, that I bought to grind up, they were missing the Almond flavor.
Not uncommon in northern Canada.
Now, the quest is.... to find fresh and tasty whole Almonds, that are available on the Internet in Canada/USA.
Edandjoan mentioned Bob’s Red Mill Almond Meal/Flour
Any suggestions?
On Amazon.com would be nice.
Better still, grow your own almonds....I find that the pre ground almond flour/meal has almost no almond flavor. Next time add a few extra drops of a pure almond extract to your ground nuts if they are lacking in flavor.
I'll go there in a week or so and report back.Found the rough location and street image
It is on Cantón do Toural - maybe knows the name
Yes, Monk Moses is correct -- add almond flavoring, and, as he says, add in drops. It is quite strong. Most recipes only call for 1/4 of a teaspoon. If you can find bitter almonds you could use those (if you dare). They are prohibited in the USA, because they can deadly if used incorrectly. Almond flavoring is harmless, but it is strong. I use it often in recipes.I find that the pre ground almond flour/meal has almost no almond flavor. Next time add a few extra drops of a pure almond extract to your ground nuts if they are lacking in flavor.
I made the Tarta de Santiago recipe (the one I start this thread with).
I am a bit disappointed. The recipe was easy enough to make, and turned out well.
What was missing was the Almond flavor.
I tasted a few of the almonds, that I bought to grind up, they were missing the Almond flavor.
Not uncommon in northern Canada.
Now, the quest is.... to find fresh and tasty whole Almonds, that are available on the Internet in Canada/USA.
Edandjoan mentioned Bob’s Red Mill Almond Meal/Flour
Any suggestions?
On Amazon.com would be nice.
Hi, Tia, SUCCESS!!! I think it was separating the eggs that was causing the problem. So this time I didn't separate the whites and yolks, just beat them till frothy with the sugar, then added the ground almonds, a little lemon peel and almond extract. No uneven rising, just a nice level cake ready for the stencil. Thanks much! LaurieHola Laurie,
Do you have to open the oven door to see how the cake is cooking. If so it might be the cooler air getting into the oven which makes the cake sink; same as with a Victoria Sponge.
It might be that the cake is not fully cooked when you take it out of the oven - I did that the other day. (The oven wasn't quite hot enough I think)
My recipe (above) uses whole eggs not just the whites, maybe that makes a difference. The tarta usually rises higher in the centre then settles back, as it cools, to be flat.
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