I ate a couple of pieces on their own, and topped others with a strawberry salsa made with fresh strawberries, mint, sugar, lemon juice and a touch of aged balsamic vinegar. Add almond flour and salt and whisk until well combined. The Tasteful Baker (Adapted from Bake from Scratch Magazine), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), 1 tablespoon lemon or orange zest (I used a Meyer lemon), 1 teaspoon vanilla (or almond extract if you'd prefer). Divine theme by Restored 316, Wilton Excelle Elite Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch, Note: “We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”, How to make Spanish Almond Cake Recipe- Tarta De Santiago. This cake doesn't have any type of flour … 2 2/3 cups/9 oz/255g blanched almond flour, 4 drops almond flavor or 1 tablespoon of almond liqueur, Peach Cake and Peach Pancake with Almond Flour Joni Sare, chef instructor – Sunnyvale, California, https://www.thebossykitchen.com/spanish-almond-cake-recipe-tarta-de-santiago/, AF Peach Cake, also makes muffins and pancakes – Chef Joni Sare, Romanian Easter Meatloaf-Drob de Carne Tocata Cu Legume, How to unsubscribe from receiving Notifications. Line an 8 inch cake pan with parchment paper. Add this mixture to the mixing bowl and use a wooden spoon to mix everything well. Line an 8 inch cake pan with parchment paper. My tarta de Santiago recipe may not be very complicated, but it is packed with flavor . Preheat oven to 350F and set aside a 9-inch round tart pan. The tart consists of a filling made from ground almonds, eggs, sugar, lemon zest … Dust generously with confectioners sugar. Galicia is an autonomous community in northwest Spain. It is made with almond flour, which gives it the bonus of being gluten-free. Reserve to cool. Continue beating until the mixture is thick and pale yellow, about 5 minutes by hand or 4 minutes with a mixer. Now mix together ground almonds, lemon zest and ground cinnamon. Whisk eggs and sugar together in a large bowl. With a wooden spoon or a rubber spatula stir in the almond flour and salt and mix gently just until the eggs are well incorporated. It comes out perfectly moist, and tastes like its ingredients– almonds, sugar and eggs. Add the ground almonds and mix very well. This is a recipe I’ve been trying to get my hands on for years. When ready, pour it into a springform pan and bake until ready. Add lemon zest and vanilla. Tarta de Santiago, also known as Galician Almond Tart or St. James’ Tart, is a traditional Spanish dessert from the region of Galicia. Log in. Serve with fresh fruit or dulce de Leche, if desired. In a big bowl beat the eggs and sugar together until the sugar is dissolved and the mixture is foamy. Whisk eggs and sugar together in a large bowl. Pour the batter into the prepared tart pan and dust the remaining 2 tablespoons almond flour on top, for a crunchy finish. https://www.thebossykitchen.com/spanish-almond-cake-recipe-tarta-de-santiago This a deliciously fragrant and rich cake with hints of lemon and vanilla. Allow to cool in pan for about 15 minutes, then remove and cool on a wire rack. Do not beat. Add lemon zest and vanilla. Place the mixture in the pan and bake at 350F for 30-35 minutes. Pour the batter into the prepared pan, spreading it gently. Bake for 30-40 minutes or until the top is golden brown and a tooth pick inserted in the middle comes out clean. Add the lemon zest, cinnamon, almond flavor and the almond flour. How to remove the skin of the almonds before grinding them: Your email address will not be published. Spanish almond cake or widely known as tarta de Santiago (St. James cake) is a traditional Galician cake. Beat in the almond extract and lemon zest until smooth and uniform. Remove the cake from the oven, let it cool for few minutes, then dust it with powder sugar. Ever since walking the last 100 miles of the El Camino de Santiago, a pilgrimage of Northern Spain, and tasting this regional cake, I’ve been on a hunt for the traditional Tarta de Santiago Recipe. Pour batter into pan and bake for about 30-35 minutes. Mix in the 3/4 cup almond flour until smooth. Add almond flour and salt and whisk until well combined. This Spanish almond cake will be ready in about 35 minutes. With the cleaned mixer, whisk the egg whites until stiff and fold them into the egg and almond mixture - the mixture is so thick that you need to turn …