Tarta de Santiago - recipe

Tarta de Santiago

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  1. 1

    Preheat the oven to 170°C (fan 150°C, gas mark 3) and grease an 18cm (7in) springform cake tin.

  2. 2

    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.

    For this step you'll need:

    • 180g Unrefined golden caster sugar
    • 1 Lemon zest only
    • 260g Almonds (ground)
    • ½ Almond extract
    • ½tsp Cinnamon
  3. 3

    In a separate bowl, beat the eggs whites with the remaining sugar until stiff. Add about one-quarter of the egg whites into the thick almond mixture and beat. Add a further quarter and repeat. Add the remaining egg white mixture and fold in until fully combined.

    For this step you'll need:

    • ½ Almond extract
  4. 4

    Turn the mixture into the prepared tin and bake in a preheated oven for 40 minutes.

  5. 5

    Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.

  6. 6

    To follow the time-honoured tradition of decoration, find the shape of the St James cross using the internet and print it out. Cut out the middle of the cross to use as a stencil.

  7. 7

    Once the cake is cooled, dust the cake with icing sugar and serve straightaway

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