Santiago cake: the recipe for the Spanish almond cake typical of Galicia

ingredients
  • Dosage for a mold of 26 cm in diameter

  • almond powder
    250 grams
    • 600 kcal

  • brown sugar


    100 grams
    • 380 kilocalories
  • Granulated sugar
    100 grams
    • 600 kcal

  • Egg
    5
    • 0 kcal

  • Cinnamon


    1 teaspoon
  • Organic lemon zest
    1

  • grated orange zest
    1/2

  • Fine salt


    1 pinch
    • 21 kcal
  • Granulated sugar
    to taste to decorate
    • 389 kcal

Calories refer to 100 grams of product

The Santiago cake Where Tarta de Santiago it’s a Spanish candy made from almonds typical of Galicia and the whole area that crosses the the march of Santiago of Compostela: this dessert, in fact, was offered to pilgrims during the journey to get to the tomb of Santiago – for this reason it is also known as pilgrim cake – recognizable by the design of the Santiago cross, symbol of an old monastic – military order born in the 12th century. It is a simple and delicious dessert made with almond flour, sugar, eggs and flavors, such as cinnamon and orange peel, yeast free, without butter And oil free. A gluten free cake which looks like our Caprese cake, a Neapolitan dessert native to the island of Capri. The original recipe calls for baking a single dough directly in the oven, but there are also versions with shortcrust pastry shell or shortcrust pastry, thus obtaining a result closer to a pie. Once ready, take the opportunity to breakfast or the nibble or serve it as dessert at the end of the meal.

Santiago cake was born in 1577 with the name of Tarta Real, prepared with eggs, sugar and almonds. Back then, however, it was hard to find almonds, which is why it was considered a dessert within the reach of a few. The Santiago cross Where cruz de santiago it was added as a decoration in 1924 by the pastry chef Joè Mora of the “Casa Mora” pastry shop in Compostela. In 1996 the Santiago cake was included among the pastry products ofSpanish inventory of traditional products, published by the Ministry of Agriculture, Fisheries and Food. the March 22, 2006instead, the Tarta de Santiago received the IGP brand recognition (Protected Geographical Indication).

You can enrich the dough of your Santiago cake by adding 50 grams of chopped almonds or with crushed almonds, to alternate the softness of the cake with crunchy pieces. To achieve the decorationinstead, print one stencil with the Santiago cross or make the shape with baking paper and decorate with Granulated sugar. Obviously the design is optional, but it will make the cake recognizable, giving it its characteristic appearance.

How to prepare Santiago cake

Santiago cake the recipe for the Spanish almond cake typical
1

Santiago cake the recipe for the Spanish almond cake typical
2

1640593396 765 Santiago cake the recipe for the Spanish almond cake typical
3

Place the eggs in a bowl with the brown sugar and brown sugar and whisk with an electric mixer for a few minutes until the mixture is light and fluffy (1). Add the almond powder, cinnamon, grated lemon and orange zest and continue to mix first with an electric whisk and then by hand until the mixture is homogeneous (2). Pour the preparation into a 26 cm diameter springform pan, buttered and floured or lined with baking paper (3), to make a gluten-free dessert.

1640593397 707 Santiago cake the recipe for the Spanish almond cake typical
4

1640593397 695 Santiago cake the recipe for the Spanish almond cake typical
5

1640593397 617 Santiago cake the recipe for the Spanish almond cake typical
6

Bake in a preheated oven at 170 ° C for about 40 minutes: at the end of preparation you will obtain a cake about 1.5 cm high. You can also use a 24cm diameter pan if you want to make a taller cake. Once cooked, let the cake cool (4) and transfer it to a serving dish. Place the stencil in the shape of a Saint-Jacques cross in the center of the cake and sprinkle with icing sugar (5). Lift the stencil and serve. Your Santiago cake is ready to be tasted (6).

storage

You can store the Santiago cake at room temperature, under a glass cover, until 7 days.

.