Tarta De Santiago Recipe, A Spanish Almond Cake
This cake is a delightful blend of textures and flavors, sure to impress your guests. The combination of finely ground almonds and citrus zest brings a nutty and zesty taste to each bite. The light and airy egg whites provide a lovely contrast to the dense almond mixture, creating a delicious treat perfect for any occasion. Dusting the top with confectioners' sugar adds a final touch of sweetness, making this cake a true showstopper.
— Constant Cookbook
Ingredients
- 1/2 pound (1 3/4 cups) blanched whole almonds
- 6 large eggs, separated
- 1 1/4 cups superfine sugar
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 4 drops almond extract
- Confectioners’ sugar for dusting
Instructions
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to fold it quite a bit).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour or spray with cooking spray. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
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