Tarta de Santiago - Moist Spanish almond cake without flour
Are you looking for a dessert that not only tastes royal but is also incredibly easy to prepare? Tarta de Santiago is a traditional Galician almond cake that is completely flourless and impresses with its wonderfully moist texture. As a little cat with a penchant for fine baking, I especially love this Spanish original because it perfectly highlights the natural flavor of the almonds. With just a few high-quality ingredients, you can conjure up a classic that is perfect for afternoon coffee. The combination of roasted almonds, a fine hint of lemon, and the typical powdered sugar decoration makes this cake a real experience. Don't worry, even if you're not a professional baker, you are guaranteed to shine with this simple recipe. Grab your mixing bowl, get your fresh ingredients ready, and let's bake this Spanish delicacy together. Meow, this will be a delight you won't soon forget!
Ingredients
Preparation
First, preheat the oven to 180 degrees and grease a small springform pan so the cake doesn't stick to your paws later.
Beat the eggs (3) in a bowl until the mixture is light and fluffy.
Slowly add the sugar (150 g) while continuing to beat until a nice cream forms.
Now carefully fold in the ground almonds (200 g) so that the batter retains its fluffiness.
Add the lemon (zest) (1) and the cinnamon (1 tsp) and mix everything briefly.
Pour the batter into the pan and bake for about 25 minutes until golden brown.
After cooling, sift the powdered sugar for dusting (20 g) over the cake, ideally using a stencil for the typical cross pattern.
Stars
Comments