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Tarta de Santiago
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups8 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4516963
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 3 eggs
- ¾ cup (150 g) white granulated sugar
- Zest of 1 lemon
- Zest of 1 clementine
- 1½ cup (150 g) almond meal
- ½ teaspoon cinnamon powder
- ¼ teaspoon salt
- Icing sugar
Directions
- Add eggs and sugar to a bowl, and whisk rapidly until mixture turns pale.
- Whisk in the citrus zests.
- Combine the almond meal, cinnamon, and salt in a separate bowl. Transfer to the egg mixture, and use a rubber spatula to gently fold everything together until well combined.
- Butter and flour the springform pan, then pour in the batter. Smooth the top if necessary.
- Bake in preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked in the center.
- Cool completely, and unmold the cake.
- Place a Santiago cross cut-out on top of the cake, then dust generous amount of icing sugar all over cake.
- Carefully remove the cross cut-out. Slice and serve.
Equipment
Mixing bowl, Whisk, Rubber spatula, 7-inch (18 cm) springform pan, Oven
Notes
One can also make an imprint of a scallop shell or no imprint at all on top of the cake.