4.67 from 9 votes. An authentic recipe for the Spanish Almond Cake found on the Camino de Santiago. Beat the egg yolks with the sugar to a pale cream with an electric mixer, then beat in the orange and lemon zests and almond extract. https://www.thebossykitchen.com/spanish-almond-cake-recipe-tarta-de-santiago The history of this cake can be found in a wonderful BBC interview with Claudia Roden available on the internet. It breaks all my dessert rules: no chocolate, served room temperature, and often comes pre-made from a box. New! The cake can be kept in an airtight tin for up to 2 days. Bake for 50–55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Download or subscribe to the Cook The Perfect... podcast. Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Tarta de Santiago Recipe, a Spanish Almond Cake. Making this cake was a request from my daddy. Good Food DealReceive a free Graze box delivered straight to your door. Add 1 teaspoon of ground cinnamon to the almond and egg mixture, In Majorca, they make a similar almond cake called gato d'ametla, which is flavoured with the grated zest of 1 lemon, 1 teaspoon of ground cinnamon and sometimes a few drops of vanilla extract, In Navarre, they cover the cake with apricot jam. Thank you for sharing and also for attributing it. The Tarta de Santiago is so classically Spanish in fact, that it was granted a Protected Geographical Indication in 2006. Browse our selection of Cook The Perfect... recipes. Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Finely chop the oranges in a food processor or blender, or with a large knife. allrecipes.co.uk/recipe/2758/spanish-orange-and-almond-cake.aspx For best results use blanched almonds and grind them yourself, but you can also buy ground almonds, Claudia uses a few drops of almond essence to enhance the flavour of the almonds, The eggs are separated so that the whites can be beaten to make the cake lighter. Apricot & pistachio frangipane blondies. Grease a deep, 23cm loose-bottomed But with the first bite of moist cake … Grind the almonds finely in the food processor. Dust the top with icing sugar. 8 ratings 5.0 out of 5 star rating. Member recipes are not tested in the GoodFood kitchen. Prep:1hr › Cook:55min › Ready in:1hr55min Print Recipe Pin Recipe. Leave to cool. This means that the government set out regulations as to the recipe and location of origin from which a St. James Cake could originate in commerce to be marked as “authentic.” Heat oven to 160C/140C fan/gas 3. Apricot & ginger frangipane tart. Finely chop the oranges in a food processor or blender, or with a large … Preheat the oven to 180ºC (350ºF, gas mark 4). Everyone needs an easy almond cake on their radar, as they are often naturally gluten and dairy-free, such as Nigella Lawson's apricot almond cake. But with the first bite of moist cake I felt like I’d eaten a handful of almonds. Choose the type of message you'd like to post, 2 oranges, about 280 g (10 oz) in total, scrubbed and roughly chopped (with skin), 200 g (7 oz) caster sugar sifted icing sugar to decorate. This splendid almond cake (Tarta de Santiago) is found in every pastry shop in Santiago de Compostela, the final destination of the famous Christian pilgrimage route through Northern Spain. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Whisk in the finely chopped oranges, then carefully fold in the ground almonds. Let it cool before turning out. More effort . It is however originally a Jewish Passover cake, containing no flour. The Tarta de Santiago, a naturally gluten-free Spanish almond cake, is a very traditional Spanish dessert originating from the town of Santiago de Compostela in Galicia. Preheat the oven to 180ºC (350ºF, gas mark 4). This splendid almond cake (Tarta de Santiago) is found in every pastry shop in Santiago de Compostela, the final destination of the famous Christian pilgrimage route through Northern Spain. This fluffy almond filling is a staple part of desserts such as bakewell tarts, pies and galettes. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2–3 minutes or until pale and quite thick. But one bite of this thin, super moist almond cake and those rules evaporate from my mind. Grease a spring-form cake tin around 28cm in diameter (preferably non-stick) with butter and dust it with flour, then pour in the cake mixture. Transfer the mixture to the prepared tin and level the top. Gradually whisk in half the caster sugar, then whisk for 1 minute. One of the first Spanish desserts I fell head over heels for was the tarta de Santiago, a simple Spanish almond cake found on nearly any dessert menu in Madrid. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated.