Jill's Recipe: Tarta De Santiago
This recipe was sent in by my lovely friend Jane Williams who discovered this on a recent holiday to Spain. It is traditionally eaten for breakfast without the icing, but this is a modern twist with the chocolate ganache. It is gluten free and has no flour.
Tarta de Santiago is a traditional Spanish Almond Cake originating from the Galicia region. Dating back to the Middle Ages, it was first recorded in 1577 as "Torta Real". Today, it is famous for its simple three-ingredient recipe—almonds, sugar, and eggs—and its iconic powdered sugar stencil of the Cross of Saint James.
Ingredients:
- Unsalted butter, to grease
- 4 medium eggs
- 200g golden caster sugar
- 200g ground almonds
- Finely grated zest 1 small lemon
- Finely grated zest 1 small orange
- 1/2 tsp. ground cinnamon
- 1/4 tsp. almond extract
- Icing sugar, to dust
Ganache:
· 150g dark chocolate
· 50g butter
Melt together in a pan over simmering water
Method:
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm round, 7cm deep tin with baking parchment. In a large bowl, using a handheld electric whisk, beat the eggs and sugar for 3 minutes until pale and fluffy.
Using a large metal spoon, fold in the ground almonds, lemon and orange zests, cinnamon, almond extract and a pinch of fine salt, until just combined. Scrape into the prepared tin and smooth to level. Bake for 30 minutes, or until risen and golden and the cake springs back in the centre when gently pressed.
Leave to cool in the tin for 30min then pour on the ganache. Leave the cake liner on whilst you do this to keep it on the top.