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 recently have some time, I had been looking on the internet yesterday. In search of fresh, stirring tips, inspirational dishes that I have never tasted before, to amaze my loved ones with. Hunting for a long time yet couldn’t come across any interesting things. Right before I thought to give up on it, I discovered this scrumptious and easy treat simply by chance over Suncakemom. The dessert seemed so tempting
on its snapshot, it required immediate actions.
It absolutely was not difficult to imagine just how it is created, its taste and just how much my hubby will probably want it. Actually, it is extremely easy to delight the guy in terms of desserts. Yes, I’m a lucky one. Or possibly he is.Anyhow, I got into the webpage and followed the detailed instuctions that had been accompanied by nice photos of the process. It just makes life quite easy. I can suppose it’s a bit of a inconvenience to shoot photos down the middle of cooking in the kitchen as you may normally have sticky hands therefore i genuinely appreciate the time and effort she placed in for making this blogpost .
That being said I am inspired presenting my very own dishes in a similar fashion. Thanks for the thought.
I had been fine tuning the main formula create it for the taste of my loved ones. I can mention it was a terrific outcome. They loved the taste, the thickness and loved getting a delicacy like this in the middle of a stressful workweek. They basically wanted even more, many more. So the next occasion I’m not going to make the same mistake. I am going to double the volume to make them pleased.
The Tarta De Santiago Recipe 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.