Originating from Galicia in North-Western Spain during the time of medieval pilgrimage, this tart is traditionally decorated with the St James cross. With its wonderfully moist almond and citrus flavours, this torte makes a perfect dessert or partner to an afternoon café con leche (milky coffee). This recipe was taken from World's best cakes by Roger Pizey, published by Jacqui Small.
Preheat the oven to 170°C (fan 150°C, gas mark 3) and grease an 28cm (11in) springform cake tin.
Cream 180g (6½oz) of the sugar, zests and egg yolks together until light and fluffy. Next, stir in the ground almonds, almond extract and the cinnamon.
In a separate bowl, beat the eggs whites with the remaining sugar until stiff. Add about one-quarter of the egg whites into the thick almond mixture and beat. Add a further quarter and repeat. Add the remaining egg white mixture and fold in until fully combined.
Turn the mixture into the prepared tin and bake in a preheated oven for 40 minutes.
Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.
To follow the time-honoured tradition of decoration, find the shape of the St James cross using the internet and print it out. Cut out the middle of the cross to use as a stencil.
Once the cake is cooled, dust the cake with icing sugar and serve straightaway
The easiest way to follow a recipe
01 April 2020
Beautiful but where can I get the ingredients?
21 March 2020
Great cake, so simple but full of flavour. Great for gluten free options.
12 March 2020
I love this cake. I made it for friends but the remainder, kept in a cool place, lasted a week without any deterioration. I like it on its own but it is good served with a little cream, creme fraiche, ice cream or (my favourite) evaporated milk.
23 February 2020
Great recipe, very easy to follow, the cake was very tasty!
24 January 2020
This cake is amazing!
I have tried other recipes in the past and this one is my favorite. The balance between the cinnamon, the almond and the citrus zest is on point. Love the very moist texture. Thank you so much for this recipe!!
25 May 2019
Tried this at a friends Delicious. Does anyone know how long it keeps for as I want to bake it before guests arrive to stay. Thank you
Best to eat this cake within 3 days. Store at room temperature in a baking tin.
08 September 2017
I had this cake whilst on holiday this summer, so when I saw this recipe I thought I'd give it a go at home.
Wow, tastes even better than in Spain and so easy to make. Beautifully moist and lovely with a scoop of vanilla ice cream. Will definitely be a family favourite.
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