Torta de santiago (cake of saint james)
Torta de Santiago is a classic Spanish almond cake enriched with lemon and cinnamon, resulting in a moist, fragrant dessert. The simple preparation involves whisking egg whites for a light texture and baking until golden.
Cook time 45 min
Prep time 15 min
Ingredients:
5 eggs1 cup sugar
3 cups almonds
2 tbsp lemon zest
1 tsp cinnamon
2 tbsp lemon juice
Torta de Santiago, also known as the Cake of Saint James, is a traditional Spanish dessert hailing from the Galicia region. This almond-based cake is rich in flavor with hints of lemon and cinnamon, making it a delightful treat for any occasion. The recipe is simple and calls for just a few ingredients, most of which you may already have in your kitchen. Let's dive into the process of making this iconic and delicious cake.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
- If you have whole almonds, finely grind them using a food processor until they achieve a flour-like consistency. If you have pre-ground almonds, you can skip this step.
- Carefully separate the egg yolks from the egg whites. Place the yolks and whites in separate large mixing bowls.
- Beat the egg yolks with the sugar until the mixture is pale and thick. This usually takes about 3-5 minutes using an electric mixer on medium-high speed.
- Add the finely ground almonds, lemon zest, and cinnamon to the egg yolk mixture. Mix until well combined.
- Stir in the lemon juice, ensuring it is evenly distributed throughout the batter.
- Using clean beaters, whip the egg whites until stiff peaks form. This should take about 5 minutes on high speed.
- Gently fold the beaten egg whites into the almond mixture. Take your time to avoid deflating the egg whites, as they will provide the cake with its light texture.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula if necessary.
- Bake in the preheated oven for about 35-40 minutes, or until the cake is 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.
- Traditionally, the Torta de Santiago is decorated with a powdered sugar cross of Saint James. To achieve this, you can place a stencil of the cross in the center of the cake and dust powdered sugar around it. Carefully remove the stencil to reveal the design.
- Slice the cake and enjoy! This cake pairs beautifully with a cup of coffee or tea.
Torta de Santiago is not only a treat for the taste buds but also a piece of Spanish heritage that you can bring into your home. With its rich almond flavor enhanced by lemon zest and cinnamon, this cake is both simple to make and impressive to serve. Follow the tips to perfect your baking technique, and you'll have a delightful cake that embodies the essence of Galicia. Enjoy your homemade Torta de Santiago with friends and family, and savor the tradition carried through each bite.
Torta de santiago (cake of saint james) FAQ:
Use a 9-inch (23 cm) round cake pan for this recipe. Make sure to grease the pan and line the bottom with parchment paper to prevent sticking.
The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean. This typically takes about 35-40 minutes at 350°F (175°C).
You can experiment with using almond flour if you don’t have whole almonds, but ensure it measures the same. For flavor, you can omit cinnamon, but it will alter the traditional taste.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Allow it to come to room temperature before serving.
This cake pairs well with coffee or tea. It can also be enjoyed plain or decorated with a powdered sugar cross for a traditional presentation.
Tips:
- Use fresh, high-quality almonds for the best flavor. You can use pre-ground almond flour or grind your own almonds.
- Make sure the eggs are at room temperature before whisking them. This helps in achieving better volume and texture.
- Be gentle when folding in the almond mixture to maintain the airiness of the batter.
- Let the cake cool completely before removing it from the pan to prevent it from breaking apart.
- Dust the top of the cake with powdered sugar and, if desired, stencil a design to give it a traditional look.
Nutrition per serving
8 ServingsCalories 410kcal
Protein 13g
Carbohydrates 36g
Fiber 6g
Sugar 27g
Fat 27g
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