The Tarta de Santiago is a traditional cake of Galician cuisine that is distinguished by not carrying any flour.
250 gr of sugar
250gr of grounded marcona almonds
Lemon skin grating
A teaspoon of cinnamon
TIME: 60min / SERVINGS: 8
How to prepare the cake?
1Crash the almonds and put them into the bowl with the sugar and mix it altogether. Add the eggs one by one to the mixture while you keep beating the ingredients until you reach a mass with thin texture. Add the lemon skin grating and the cinnamon and keep mixing.
2Spread some oil or butter inside the mold and sprinkle some flour on top of it (so the cake won’t stick). Fill up the mold with the mixture and bake it at 180ºC until it cooks, and the top is slightly golden (approximately around 30 minutes). After that, get it out of the oven and let it cool down.
3 To decorate the cake, put on top the cake the Santiago Cross (that we attached here) and sprinkle the icing sugar on top. Take the template off the cake making sure that the cross shape don’t get damaged
To make sure that the cake is done, introduce a knife gently and if it comes out clean, then it’s done.