D'Open Kitchen

COOKING FOR THE SOUL

Tarta de Santiago

Name: Tarta de Santiago
Prep time: 15 min
Cook time: 40 min
Ingredients: 260 g Almonds (ground); 255 g Caster Sugar; 1 Orange (s (zest only)); 1 Lemon (zest only); 6 Egg (s (free range) (separated)); 0.5 tsp Almond extract; 0.5 tsp Cinnamon; Icing sugar (to dust)

Recipe by

Trish yee

Embark on a Culinary Journey to Spain with Our Authentic Tarta de Santiago Recipe!

Indulge in the rich traditions of Spanish dessert with our Tarta de Santiago recipe. This iconic almond cake hailing from the picturesque region of Galicia is a true celebration of flavor and history. Crafted with care, our recipe stays true to its roots, bringing the essence of Spain's sun-soaked landscapes and vibrant culture to your plate.

Bite into the soft, moist crumb adorned with the unmistakable cross of Saint James, and savor the harmonious blend of ground almonds, citrus zest, and a touch of aromatic spices. Each slice tells a story of pilgrimages and shared moments, making it not just a dessert but a connection to the heart of Spain.

Whether you're a seasoned connoisseur of Spanish cuisine or a curious food explorer, our Tarta de Santiago recipe invites you to experience the allure of an ancient recipe passed down through generations. Serve with a dusting of powdered sugar and a dollop of whipped cream to elevate your culinary adventure. Unveil the flavors of Spain in your kitchen and create a Tarta de Santiago that embodies the spirit of this enchanting country.

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Prep Time 15

Cook Time 40

Course Dessert

Cuisine Spanish

Equipment

1 Kitchen Mixer
1 Zester

Ingredients

260 g Almonds ground
255 g Caster Sugar
1 Orange s (zest only)
1 Lemon zest only
6 Egg s (free range) (separated)
0.5 tsp Almond extract
0.5 tsp Cinnamon
Icing sugar to dust

Instructions

Preheat the oven to 170°C (fan 150°C, gas mark 3) and grease an 28cm (11in) springform cake tin.
Cream 180g of the sugar, zests and egg yolks together until light and fluffy. Next, stir in the ground almonds, almond extract and the cinnamon.
In a separate bowl, beat the eggs whites with the remaining sugar until stiff. Add about one-quarter of the egg whites into the thick almond mixture and beat. Add a further quarter and repeat. Add the remaining egg white mixture and fold in until fully combined.
Turn the mixture into the prepared tin and bake in a preheated oven for 40 minutes.
Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.
To follow the time-honoured tradition of decoration, find the shape of the St James cross using the internet and print it out. Cut out the middle of the cross to use as a stencil.
Once the cake is cooled, dust the cake with icing sugar and serve straightaway

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.