Tarta de Santiago is a no nonsense almond cake that requires little time and even less skill or effort. Naturally gluten-free cake for the long weekdays.
As I currently have a little time, I was browsing on the web the other day. In need of fresh, stirring thoughts, inspiring dishes that We have never tested before, to impress my loved ones with. Searching for a long time but could not come across any interesting stuff. Right before I wanted to give up on it, I came upon this yummy and easy dessert simply by luck on Suncakemom. It seemed so mouth-watering on its photos, that called for instant actions.
It was not so difficult to imagine how it’s made, how it tastes and how much my hubby is going to like it. Mind you, it is rather easy to please the man when it comes to desserts. Anyways, I got into the blog and then followed the comprehensive instuctions which were combined with nice photos of the process. It really makes life much easier. I could imagine that it is a bit of a effort to take photos down the middle of cooking in the kitchen as you may normally have gross hands and so i really appreciate the time and effort she placed in to build this blogpost and recipe easily followed.
With that in mind I am encouraged to present my personal formulas similarly. Many thanks the idea.
I had been tweaking the main mixture to make it for the taste of my family. Need to say that it was a great outcome. They prized the taste, the consistency and loved having a treat such as this in the midst of a stressful week. They quite simply asked for more, a lot more. So the next occasion I’m not going to commit the same mistake. I’m gonna twin the volume .
Original tarta De Santiago is from SunCakeMom.
Pre-heat oven to 350°F / 180°C.
Prepare round cake form with a parchment paper.
Prepare dry ingredients, grind almond if needed.
Wash lemon and grate the skin to get the zest.
Combine ground almond, lemon zest and cinnamon together.
Break the eggs and mix them with the honey.
Pour dry ingredients into the egg mixture and stir them well to get an even mixture.
Pour the batter into the cake form and put it in the pre-heated oven for 12-15 minutes to bake.
Take it out of the tin onto the cooling rack to cool down.
Place the cross shape in the middle and sprinkle ground almond around it.
Take the cross off and the cake is ready to be served.