About the bake
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.
Method
Step 1:
Preheat the oven to 170°C (fan 150°C, gas mark 3) and grease an 28cm (11in) springform cake tin.
Step 2:
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.
Step 3:
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.
Step 4:
Turn the mixture into the prepared tin and bake in a preheated oven for 40 minutes.
Step 5:
Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.
Step 6:
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.
Step 7:
Once the cake is cooled, dust the cake with icing sugar and serve straightaway
Ingredients
- 260g Almonds (ground)
- 255g Billington's Unrefined Golden Caster Sugar
- 1 Orange(s) (zest only)
- 1 Lemon (zest only)
- 6 Egg(s) (free range) (separated)
- 0.5 tsp Almond extract
- 0.5 tsp Cinnamon
- Icing sugar (to dust)
Utensils
- 28cm
- 11in cake tin
Nutritional Information
per 96g- 400cal Energy
- 21g Fat
- 2.4g of which Saturates
- 37g Carbohydrates
- 36g of which Sugars
- 13g Protein
- 0.16g Salt
Recipe Reviews
Tarta de Santiago has rules no cinnamon
Only egg, almond and sugar
Great taste but too dense, mine wasn't fluffy :( and I have a 400 dollar kitchen aid stand mixer, my eggs did not stiffen no matter how long I beat it. What did I do wrong? Because, I wasn't too happy with the result and I want to try again
When whisking eggs to a stiff consistency, it is important that you use a perfectly clean and dry bowl and utensils (i,.e whisk) any residue of washing up liquid etc. could affect the stiffness. Copper bowls are ideal for whisking eggs, however, if not you could use a metal, glass or ceramic bowl rather than a plastic bowl.
Any trace of egg yolk or shell in with your whites will also cause challenges with whisking, therefore try cracking your eggs in a seperate bowl first then transferring to your mixing bowl. It is best to use room temperature eggs too.
It is per-fect!
Always a winner and recipe shared widely cos my friends love it!
Unfailingly delicious cake
Moist and citrussy
Delicious with a few raspberries or a coulis
Delicious. Your life is not complete if you haven't made this yet! So rich and tender, I 100 percent recommend it, it's also a lot of fun to make with family and friends. Double Thumbs-up from me👍👍
Ingredients
- 260g Almonds (ground)
- 255g Billington's Unrefined Golden Caster Sugar
- 1 Orange(s) (zest only)
- 1 Lemon (zest only)
- 6 Egg(s) (free range) (separated)
- 0.5 tsp Almond extract
- 0.5 tsp Cinnamon
- Icing sugar (to dust)
Utensils
- 28cm
- 11in cake tin
Nutritional Information
per 96g- 400cal Energy
- 21g Fat
- 2.4g of which Saturates
- 37g Carbohydrates
- 36g of which Sugars
- 13g Protein
- 0.16g Salt