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.
69K 3.9/5 based on 40 reviews
Last modified on: April 24th 2016
Keywords for this recipe: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
Change measures:
Times for this recipe
Preparation: 22 min.
Cooking: 30 min.
All in all: 52 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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 30 % | 360 30 % | 160 20 % | 3,010 150 % | 12,580 150 % |
| Per 100 g | 8 3 % | 40 4 % | 20 3 % | 360 20 % | 1,520 20 % |
How much will it cost?
- For 1 cake : 6.34 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Ground almonds
Like these other recipes: Marzipan (almond paste), Chestnut moelleux, Moist cereal bars, Brioche royale, Apple and almond cake, ... See them all 44
Caster sugar
Like these other recipes: Blackcurrant jelly, Rum babas, Peach and verbena feuilleté, Plum and almond panna cotta, Citrus tart, ... See them all 350
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Black Forest gateau, Half-cooked chocolate cake with raspberry coulis, Stewed apple (compote), Kouign-amann, Like Bounty, ... See them all 79
Egg
Like these other recipes: Cheese tart, Eggs in tomato shells, Chocolate eclairs, Household cake (Gâteau de ménage), Fried eggs with tomatoes, ... See them all 222
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