TARTA DE SANTIAGO
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!
Ingredients
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!
Ingredients
- 260g Almonds (ground)
- 255g 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
- 0 Icing sugar (to dust )
- Preheat the oven to 170°C (fan 150°C, gas mark 3) and grease an 18cm (7in) spring form cake tin.
- 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.
- white mixture and fold in until fully combined.
- Turn the mixture into the prepared tin and bake in a preheated oven for 40 minutes.
- Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.
- To follow the time-honoured tradition of decoration, use the shape of the St James Cross as a stencil. See Mrs Jos Thompson for a stencil and make a donation to the parish breakfast box.
- Once the cake is cooled, dust the cake with icing sugar and serve straightaway.