Tarta de Santiago
Ingredients
- 166.7 gAlmond with skin (coarsely ground)
- 133.3 gWhite sugar
- 3.3 pcEgg
- 0.7 pcCitrus limon (L.) Burm. f. (zested only)
- 0.7 tspCinnamon powder
- 6.7 gUnsalted butter (for the mold)
- 13.3 gIcing sugar (for dusting)
Method
A dense, moist crumb with a distinct almond texture. The crust is thin and slightly crisp, infused with fresh lemon zest and warm cinnamon notes.
- 1
Mix the almonds with the skin. They should be reduced to a powder but keep a perceptible grain, not a fine flour. Preheat the oven to 180°C.
- 2
In a mixing bowl, vigorously whisk the eggs and white sugar until the mixture whitens and doubles in volume. The mixture should form a ribbon when the whisk is lifted.
- 3
Zest the lemon directly over the mixture. Add the ground cinnamon. Mix gently with a spatula so as not to deflate the eggs.
- 4
Pour the almond powder in a rain-like fashion. Mix gently from bottom to top. The mixture should be homogeneous and thick.
- 5
Butter a round mold. Pour the batter. Bake for 30 to 35 minutes. The top should be golden brown and the blade of a knife should come out dry but clean.
- 6
Let the cake cool completely. Place a St. James cross stencil in the center. Generously sprinkle icing sugar over the entire surface, then carefully remove the stencil.
Frequently asked questions
How do you get this dish right?
- Do not over-process the almonds to prevent them from releasing their oil.
- Let the cake cool completely before unmolding to prevent cracking.
How long does this dish keep?
Store for 3 to 4 days at room temperature, wrapped in a clean cloth.
