Santiago Cake Food
TARTA DE SANTIAGO (SPANISH ALMOND CAKE)
A delicious Spanish dessert made with almond flour. Gluten-free. In Spain, this Tarta de Santiago is served around the holidays or during the Semana Santa before Easter Sunday.
Provided by The Bossy Kitchen
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and set aside a 9-inch round tart pan.
- In a big bowl, beat the eggs and sugar together until the sugar is dissolved and the mixture is foamy.
- Add the lemon zest, cinnamon, almond flavor, and almond flour.
- Mix everything very well.
- Butter the tart pan.
- Place the mixture in the pan and bake at 350F for 30-35 minutes.
- Remove the cake from the oven, let it cool for few minutes, then dust it with powder sugar.
Nutrition Facts : Calories 449 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 77 milligrams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
ALMOND CAKE
Provided by Claudia Roden
Categories Cake Dessert Bake Easter Mother's Day Almond Spring Summer Shower Engagement Party Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 7
Steps:
- 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 that you will need to turn it over quite a bit into the egg whites).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. 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.
TORTA DE SANTIAGO
Torta de Santiago, Spanish Dessert Recipe This delicious torta or cake originates in the famous pilgrimage town of Santiago in the north west part of Spain. From Penelope Casas Foods and Wine of Spain
Provided by Tarteausucre
Categories Dessert
Time 1h10m
Yield 2 cake layers, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy.
- Stir in the almonds and cinnamon.
- Beat the egg whites until they are stiff, but not dry.
- Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.
- Pour into 2 greased 8 in layer pans and bake at 350 degrees for 45 minutes or until the cakes are well browned.
- Cool briefly, then remove the cakes from the pans.
- coat with powdered sugar and nuts (optional).
Nutrition Facts : Calories 331.1, Fat 19.4, SaturatedFat 2.5, Cholesterol 185.1, Sodium 157.7, Carbohydrate 30.9, Fiber 3.4, Sugar 26.7, Protein 11.8
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