Torta de Santiago
Torta de Santiago is a cake that dates back to the Middle Ages and originates from Galicia, in the Northwest corner of the Iberian Peninsula (Spain). It is a very simple cake to make with few ingredients and is Gluten Free. The main ingredient is ground almonds and it has a hint of lemon from some grated lemon zest.
Torta de Santiago can easily be identified by its signature “Cross of St. James” which usually graces its top. In the photo above, I used the stencil to create a powdered cross on the plate, since it is destroyed once you cut the cake. Below is a photo of the stencil cutouts that I use, so you can print and use on your cake at home.
TOOL TIP:
This non-stick coated 9-inch springform pan is great for this Almond Cake but can be used for everything from simple quick breads to cheesecakes. It also comes with 50 rounds of parchment paper to make removal of the finished product from the pan that much easier.
Microplanes are some of the most amazing kitchen tools out there and make quick and easy work of the lemon zest in this recipe. They are also great for grinding whole spices (nutmeg, star anise and cinnamon) and can be used on everything from chocolate and cheese to fresh ginger and horseradish.
Torta de Santiago
Course: DessertCuisine: SpanishDifficulty: Easy8
servings15
minutes50
minutesIngredients
1 Tablespoon unsalted butter, softened
1/2 pound raw-blanched almonds; whole, slivered or sliced
1/2 pound granulated sugar
zest from 1 lemon, use a microplane zester
1/2 teaspoon ground cinnamon
5 large eggs
1 Tablespoon powdered sugar
Directions
- Preheat the oven to 350-degrees F. Butter the bottom and sides of a 9-inch round springform pan, line the bottom with a round of parchment paper and butter the top of the parchment paper.
- Place the almonds in the bowl of a food processor and process until the almonds are crushed finely. Add the granulated sugar, lemon zest and cinnamon and process for another 30 seconds.
- Remove the almond mixture to a mixing bowl and add the eggs. Mix in gently with a spoon, just to combine well. Pour into the buttered pan.
- Bake the cake in the preheated oven for about 50 minutes, or until the surface is golden brown. Cool the cake completely before un-molding.
- When the cake is cool, gently open and remove the springform pan side and transfer the cake to a serving platter, removing the parchment paper from the bottom. Place a paper cutout of the “Santiago Cross” on top of the cake and sprinkle with powdered sugar. Carefully remove the paper cross cutout and serve.
