Torta de santiago
Torta de Santiago is a gluten-free Spanish almond cake featuring a delightful blend of lemon zest and cinnamon, creating a rich and moist texture. It's prepared by folding ground almonds into a whipped egg and sugar mixture, resulting in a fragrant dessert steeped in history.
Cook time 40 min
Prep time 15 min
Ingredients:
1 cup almonds2 tbsp lemon zest
1 tsp cinnamon
5 eggs
1 cup sugar
Torta de Santiago is a traditional Spanish almond cake with roots deeply embedded in the region of Galicia. Named after St. James (Santiago) and often marked with the cross of Saint James, this cake is not only delicious but also carries a rich history. It's naturally gluten-free, making it a great dessert option for those with dietary restrictions.
Instructions:
- Using a food processor, grind the almonds until they are finely ground, but be careful not to turn them into almond butter.
3. Combine Dry Ingredients:
- In a large bowl, mix the ground almonds with the lemon zest and cinnamon. Set aside.
- In another large bowl, whisk the eggs and sugar together until the mixture is light, fluffy, and pale in color. This should take about 3-5 minutes using an electric mixer on medium-high speed.
- Gently fold the almond mixture into the egg and sugar mixture. Use a spatula to combine the ingredients until well incorporated. Be gentle to maintain as much air in the batter as possible.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Place the cake in the preheated oven and bake for 30-35 minutes. The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Dust the cake with powdered sugar before serving. Traditionally, you can place a stencil of the cross of Saint James (La Cruz de Santiago) on the cake before dusting with powdered sugar to create the iconic design.
- Slice and serve the cake at room temperature. Enjoy this traditional Spanish dessert with a cup of coffee or tea.
Torta de Santiago is a delectable and easy-to-make dessert that captures the essence of Spanish baking. The combination of almonds, lemon zest, and cinnamon gives it a unique and memorable flavor. Perfect for special occasions or simply to enjoy with a cup of coffee or tea, this cake is sure to delight your taste buds.
Torta de santiago FAQ:
Bake the Torta de Santiago for 30-35 minutes in a preheated oven at 350°F (175°C). The cake is done when it is golden brown and a toothpick inserted into the center comes out clean.
You can try substituting with ground hazelnuts or cashews for a similar texture, but keep in mind that the flavor will vary. Avoid using nut butters as they will alter the cake's consistency.
Store any leftover Torta de Santiago in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer storage, but let it come to room temperature before serving.
Use a 9-inch (23 cm) round cake pan for the best results. Make sure to grease and line the pan with parchment paper to prevent sticking.
Yes, Torta de Santiago is naturally gluten-free since it is made with ground almonds instead of flour, making it a suitable option for those with gluten sensitivities.
Cooking Tips:
- To get the best almond flavor, toast the almonds lightly in a dry skillet before grinding them.
- Be sure to finely grate the lemon zest to avoid any large chunks which might overpower the delicate almond flavor.
- Separate the eggs and beat the whites to stiff peaks before folding them into the batter for a lighter, airier texture.
- Use a springform pan to easily remove the cake after baking and ensure it retains its shape.
- After baking, let the cake cool completely before dusting with powdered sugar and optionally stenciling the cross of Saint James for an authentic touch.
Nutrition Facts
8 ServingsCalories 230kcal
Protein 7g
Carbohydrates 30g
Fiber 2.07g
Sugar 27g
Fat 11g
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