aname4me
aname4me
- Time of past OR future Camino
- 2013, 2015, 2017, 2019, (2021)
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.
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.