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Santiago Cake

Name: Santiago Cake
Prep time: 22 min
Cook time: 30 min
Total time: 52 min
Yield: 1 cake
Cuisine: French
Ingredients: 250 g ground almonds; 240 g caster sugar; 10 g vanilla sugar; 1 lemon; 4 eggs; 1 tablespoon icing sugar

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.

86 K 3.9/5 (40 reviews)

55 min.

Easy

6.35 €

1 cake

6 Ingredients

Last modified on: April 24^th 2016

For 1 cake, you will need:

1 250 g ground almonds
2 240 g caster sugar
3 10 g vanilla sugar
4 1 lemon
5 4 eggs
6 1 tablespoon icing sugar (optional)
Total weight: 830 grams

Times for this recipe

Preparation: 25 min.

Cooking: 30 min.

All in all: 55 min.

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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).

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.

Stage 5 - ⌛ 30 min.

Bake for 30 to 40 minutes.

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.

Keeping: Several days in the fridge, covered with plastic film.

Source: Based on a recipe by Cuisine actuelle.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	360 RDI=30 %	160 RDI=20 %	3,010 RDI=150 %	12,580 RDI: 150 %
Per 100 g	8 RDI=3 %	40 RDI=4 %	20 RDI=3 %	360 RDI=20 %	1,520 RDI: 20 %