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Tarta de Santiago

Spanish

Mix the ground almonds evenly into the egg mixture so the crumb sets consistently. Wait until the cake cools before dusting with sugar, which dissolves on a warm surface.

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Serving of Tarta de Santiago; presentation may vary
Serving example of this dish. Ingredients and presentation may vary. Image resized for web. Photo: Manel Zaera · Source · CC BY-SA 2.0
Servings (recipe yield)
8 servings
Prep time
15 min
Cook time
40 min
Rest / chill / soak
Not provided
Total time
Not provided

Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.

Times from the source where available.

Ingredients

  • 3 eggs
  • ¾ cup sugar (150 gr)
  • 1 ½ cup almond meal (150 gr)
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon salt
  • Zest of 1 lemon
  • Zest of 1 clementine
  • Icing sugar, for dusting on top

Instructions

  1. Add eggs and sugar into a bowl and whisk until the mixture turns pale.
  2. Add the rest of the ingredients, except for icing sugar and using a spatula, gently fold everything until well combine.
  3. Pour batter into a 7 inch (18 cm) springform pan that has been buttered and floured. Bake in a preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked.
  4. Cool completely. Place the Santiago cross cut out on top and dust generous amount of icing sugar all over the cake. Carefully remove the cut out. Slice and serve, enjoy!

Source: Public Domain Recipes · laura-alvarez · Recipe source · Public-domain source license

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