Galician Almond Cake with Lemon — Tarta de Santiago
Galician almond cake from Santiago de Compostela, dense and fragrant with lemon and cinnamon, stencilled with the Cross of Saint James in icing sugar.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 175°C (350°F). Grease a 15cm round springform tin and line the base with parchment. Whisk 1 large egg and 45g caster sugar in a bowl with an electric mixer for 3 minutes until pale, thick, and roughly doubled in volume. Combine 50g ground almonds, 0.25 tsp lemon zest, 0.125 tsp ground cinnamon, and a pinch of fine salt in a second bowl and whisk to break up clumps.
Bake 1
Fold the almond mixture into the whipped egg in two additions with a spatula, working gently to preserve air. Fold in 0.06 tsp almond extract last. Pour into the prepared tin and smooth the top gently.
Bake 2
Bake at 175°C for 18 to 22 minutes until golden, risen, and a skewer comes out clean. The cake will crack on top. Cool in the tin 8 minutes, then turn out onto a rack and cool completely, about 20 minutes.
Finish and plate
Cut a Cross of Santiago template from paper, roughly 10cm, and lay over the centre of the cooled cake. Sift 1.5 tsp icing sugar generously over the stencil, covering the whole surface. Lift the template carefully straight up to reveal the cross. Slice into 2 wedges and serve.
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