Santiago Cake

Step by step recipe:

  1. 5 min.Santiago Cake : Photo of step #1
    Put into a food-mixer bowl: 250 g ground almonds, 240 g caster sugar, 10 g Vanilla sugar and the zest of 1 lemon.
  2. 5 min.Santiago Cake : Photo of step #2
    Add 4 eggs.
  3. 4 min.Santiago Cake : Photo of step #3
    Beat with the whisk attachment on low speed until the mixture is evenly mixed.

    Preheat the oven to 390°F (200°C).
  4. 2 min.Santiago Cake : Photo of step #4
    Pour into a tin or mould.

    Note: if your tin is not non-stick, loose-bottomed or spring-form, butter the inside and, to make turning out easier, line the bottom with a circle of cooking parchment.
  5. 30 min.Santiago Cake : Photo of step #5
    Bake for 30 to 40 minutes.

    Leave to cool completely in the tin before turning out.
  6. 5 min.Santiago Cake : Photo of step #6
    To add the decorative finishing touch, make a stencil in the shape of a St James cross (examples are easy to find on the internet).
  7. 1 min.Santiago Cake : Photo of step #7
    Place the stencil over the centre of the cake after it has cooled and dust with icing sugar.

Remarks:

You can use cinnamon instead of vanilla sugar if you prefer the flavour.

Source:

Based on a recipe by Cuisine actuelle.

Grade this recipe

Grade this recipe

More recipes?

This recipe use (among others)