Santiago Cake
Santiago cake (or Torta de Santiago) has a lovely moist texture. It is made with almonds and lemon and contains no butter or flour.
This Spanish speciality from Galicia is still often decorated with the cross of St James.
This Spanish speciality from Galicia is still often decorated with the cross of St James.
36,4833.8/5 for 36 ratings
Grade this recipe: Last modified on: April 24th 2016
For 1 cake, you will need:
- 0
250 g ground almonds - 1
240 g caster sugar - 2
10 g Vanilla sugar - 3
1 lemon - 4
4 eggs - 5
1 tablespoon icing sugar (optional) - Total weight: 845 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 30 min. | 52 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: 250 g ground almonds, 240 g caster sugar, 10 g Vanilla sugar and the zest of 1 lemon.
Stage 2 - 5 min.
Add 4 eggs.
Stage 3 - 4 min.
Beat with the whisk attachment on low speed until the mixture is evenly mixed.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 4 - 2 min.
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.
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.
Stage 5 - 30 min.
Bake for 30 to 40 minutes.
Leave to cool completely in the tin before turning out.
Leave to cool completely in the tin before turning out.
Stage 6 - 5 min.
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).
Stage 7 - 1 min.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,974 Kcal or 12,452 Kj | 74 gr | 321 gr | 159 gr |
| 149 % | 28 % | 30 % | 24 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 352 Kcal or 1,474 Kj | 9 gr | 38 gr | 19 gr |
| 18 % | 3 % | 4 % | 3 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,974 Kcal or 12,452 Kj | 74 gr | 321 gr | 159 gr |
| 149 % | 28 % | 30 % | 24 % |
How much will it cost?
- For 1 cake : 6.38 €
Note : These prices are only approximate.
Source
Based on a recipe by Cuisine actuelle.More recipes?
This recipe uses (among others) | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Pear, grapefruit and pistachio tart, Chocolate almond cookies, Succès praliné (praline meringue), Sicilian Epiphany Pie, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Poaching syrup, Strawberry and rhubarb crumble, Nougat, Blackcurrant-almond muffins, Vanilla ice cream, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Toasted almond cake, Caramelized brioche with pear and kiwi, Framboisier, Mojito peaches, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Chocolate mug cake, Rémoulette dressing, Rémoulade dressing, Pâté de campagne, ... All |
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