Tarte de Santiago
This cake, which features many traditional Spanish ingredients, is said to have been offered as a celebratory reward to pilgrims who had just finished the Camino de Santiago, the long, prayerful walk to the grave site of St. James. Many pilgrims walk over 62 miles over several days to complete this journey, so I think a cake like this is a fitting greeting! Use a stencil of the traditional cross of St. James to give this cake its signature flair.
- 4 eggs
- 1 cup sugar caster sugar is better, if possible
- 2 cups almond flour or ground almonds
- 1 lemon zest i.e. from 1 lemon
- 1/2 tsp cinnamon
- 2 Tbsp confectioners sugar approx. to dust (icing sugar)
Preheat oven to 350oF. Line an 8-inch round cake tin with parchment on the bottom and rub the sides with a little butter.
Whisk together the sugar and eggs in a medium bowl until well combined and fluffy.
Add the almond flour/ground almonds, lemon zest and cinnamon and mix until combined, but try not to overmix (so the mixture keeps a little bit of air!).
Pour the mixture into the prepared cake tin and place in the preheated oven. Bake for approximately 30 minutes until a skewer inserted in the middle comes out clean. Meanwhile, make the cross stencil, if not already prepared.
Remove the cake from the oven and allow it to cool for around 10-15 minutes before removing from pan. Allow it to cool completely before placing the stencil on top of the middle then dusting some confectioners sugar over the top. Carefully remove the stencil without letting the sugar fall on the area you had covered. Slice and serve or store at room temp, covered.