Santiago Almond Cake (Tarta de Santiago
Imagine a cake that combines the delicate flavors of almonds, the tantalizing aroma of citrus, and a melt-in-your-mouth texture that will leave you craving more. That's exactly what Santiago Almond Cake (Tarta de Santiago) offers. As an experienced chef, I've perfected this recipe over the years, and I'm ecstatic to share it with you today. So, join me in the kitchen as we unlock the secrets behind this divine dessert and create a masterpiece that will delight your senses.
Equipment
- oven
- 1 mixing bowl
- parchment
Ingredients
- 2 cups ground almonds
- 1 cup caster sugar
- 3⁄4 teaspoon ground cinnamon
- Zest of 1 lemon, grated
- Pinch of salt
- 4 large eggs
- icing sugar for dusting
Instructions
- Preheat the oven to 350°F. Cut parchment to fit the bottom of an 8-inch springform pan, and spray it with cooking spray.
- In a mixing bowl, combine the almonds, sugar, cinnamon, lemon zest, and salt. Beat in the eggs one at a time.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan.
- When it is cool, dust the top with icing sugar, slice, and serve.
Video
Notes
For an extra burst of flavor, soak the almonds in a splash of Amaretto or almond liqueur before grinding them. The infused almonds will add an irresistible almond essence to the cake.