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.
75 K 3.9/5 (40 reviews)
55 min.
Easy
1 cake
6 IngredientsLast modified on: April 24th 2016
For 1 cake, you will need:
- 1
567.5 ml ground almonds - 2
240 ml caster sugar - 3
10 ml vanilla sugar - 4
1 lemon - 5
4 eggs - 6
1 tablespoon icing sugar (optional)
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 30 min.
All in all: 55 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: 567.5 ml ground almonds, 240 ml caster sugar, 10 ml 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 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 % |
How much will it cost?
- For 1 cake : 6.35 €
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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: Chocolate almond cookies, Nanou's apple and almond cake, Gâteau Nantais, Almond mug cake for Mary, Croute à thé, ... See them all 46
Caster sugar
Like these other recipes: Citrus tart, Ardéchois, Coconut-vanilla cream for Elsa , Foie gras cured in salt, Cottage cheese tart, ... See them all 361
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Chocolate cake, Strawberry, kiwi and mascarpone verrines, Caramelized apple "moelleux" cake, Apricot blancmange, ... See them all 83
Egg
Like these other recipes: Sorrel omelette, Pear, grapefruit and pistachio tart, Scrambled eggs (Oeufs brouillés), "Moelleux" cake batter, Clementine Creamy, ... See them all 235
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