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Torta de santiago
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a traditional Galician treat - Saint James Almond Cake. Topped with a cross of icing sugar, this flourless delight is perfect with tea, coffee, or a dollop of whipped cream for a heavenly dessert.
Ingredients:
  • Melted butter, to grease
  • 250g blanched almonds
  • 1 lemon, rind finely grated
  • 0.63 gm ground cinnamon
  • 5 eggs
  • 220g (1 cup) caster sugar
  • Icing sugar, to dust
Instructions:
  • Preheat the oven to 180°C and generously grease a 24cm springform pan with melted butter. Line the pan’s base with non-stick baking paper for easy release.
  • Combine the almonds, lemon rind, and cinnamon in a food processor, pulsing until the almonds are finely ground.
  • In a large mixing bowl, use an electric beater to whip the eggs and sugar until the mixture is thick and pale, like thick cream. Fold in the almond mixture gently using a large metal spoon or spatula until just combined.
  • Once your delicious mixture is perfectly poured into the ready pan, let it bake in the preheated oven for about 40 minutes, or until a skewer inserted at the center emerges clean. After removing the cake from the oven, allow it to rest on a wire rack for 10 minutes before gently removing the pan's side. Let the cake cool down to room temperature.
  • Sprinkle the cake generously with icing sugar and serve in sliced wedges.

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