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Tarta de Santiago

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Prep: 0 min Cook: 0 min Servings: 8 Difficulty: medium

Categories: Dessert, Holiday, Baked

Tags: easy, holiday, recipes for cake, recipes using almond flour, recipes using cinnamon, recipes using egg, recipes using lemon zest, recipes using powdered sugar, recipes using white sugar, recipes with images, spanish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATarta_de_Santiago)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATarta%20de%20Santiago&oldid=4516963

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 3 eggs
  • ¾ cup (150 g) white granulated sugar
  • Zest of 1 lemon
  • Zest of 1 clementine
  • 1½ cup (150 g) almond meal
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon salt
  • Icing sugar

Directions

  1. Add eggs and sugar to a bowl, and whisk rapidly until mixture turns pale.
  2. Whisk in the citrus zests.
  3. Combine the almond meal, cinnamon, and salt in a separate bowl. Transfer to the egg mixture, and use a rubber spatula to gently fold everything together until well combined.
  4. Butter and flour the springform pan, then pour in the batter. Smooth the top if necessary.
  5. Bake in preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked in the center.
  6. Cool completely, and unmold the cake.
  7. Place a Santiago cross cut-out on top of the cake, then dust generous amount of icing sugar all over cake.
  8. Carefully remove the cross cut-out. Slice and serve.

Equipment

Mixing bowl, Whisk, Rubber spatula, 7-inch (18 cm) springform pan, Oven

Notes

One can also make an imprint of a scallop shell or no imprint at all on top of the cake.