The Camino de Santiago is a famous pilgrimage route in Spain, with thousands of people walking it each year. Along the way, pilgrims stop at various towns and villages to rest and replenish their energy. When embarking on the Camino de Santiago pilgrimage, food plays a significant role. After all, all that walking will make you hungry! A must-try is the Tarta de Santiago, an almond cake or pie adorned with the Cross of St. James, commonly found in restaurants along the journey. This Camino favorite is often served with cream or ice cream, and whole cakes can be purchased from local shops. Or you can bake your own! It is a super simple dessert; the hardest part is getting it out of the cake pan. Let’s make it!
Ingredients Needed for Tarta de Santiago
5 eggs
1 cup of white granulated sugar
1 cup of blanched almond flour
1 teaspoon ground cinnamon
zest of one lemon
1/3 cup powdered sugar
Step-by-Step Guide to Making Tarta de Santiago
Step 1: Preheat the oven to 350 degrees Fahrenheit and line a 9-inch springform cake pan with parchment paper.
Step 2: In a large bowl, whisk together the eggs and sugar using an electric hand or stand mixer until they become pale and fluffy, which should take around 5 to 7 minutes.
Step 3: Combine the almond flour, cinnamon, and lemon zest, ensuring they are mixed thoroughly.
Step 4: Transfer the batter into the prepared pan.
Step 5: Bake for approximately 30 minutes until the top turns golden and crunchy.
Step 6: While the cake is baking, trace your stencil and cut it out. I just used a picture from the internet to trace the stencil.
Step 7: Allow the cake to cool in the pan. Once completely cooled, carefully remove it from the pan.
Step 8: Position a paper stencil of Santiago’s cross on the cake’s surface and sprinkle powdered sugar all over. Gently lift off the stencil to reveal the cross shape on the cake.
Tips for Perfect Tarta de Santiago
Allow the cake to cool completely before serving. This helps the flavors meld together and makes it easier to slice and remove from the pan!
First, ensure the tart is completely cooled to remove it from a springform pan without breaking it. Run a thin knife around the edges to loosen it, then carefully unlatch the springform mechanism. Push the bottom of the pan upwards to lift it out of the sides. Serve it directly from the base for added support!
Storing Your Tarta de Santiago
This tart is best served fresh so the powdered sugar doesn’t dissolve, but if you need to store any leftovers, wrap them tightly in plastic wrap or place them in an airtight container to keep them fresh. Store the cake at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for up to a week, but bring it to room temperature before serving to enjoy its full flavor and texture.
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FAQs
Yes, you can grind blanched whole almonds instead of almond flour. Ground almonds provide a coarser texture, while almond flour will make the cake finer and more uniform.
Yes, this recipe is, and traditionally, it is. However, it is best to check with the staff when buying it on your Camino journey to make sure no gluten-containing ingredients have been added.
To boost the flavor, consider adding a splash of almond extract or lemon zest to the batter. Additionally, using high-quality almonds will make a noticeable difference in taste.
Tarta de Santiago (Almond-y Goodness!)
Ingredients
5 eggs
1 cup of white granulated sugar
1 cup of blanched almond flour
1 teaspoon ground cinnamon
zest of one lemon
1/3 cup powdered sugar
Instructions
Step 1: Preheat the oven to 350 degrees Fahrenheit and line a 9-inch springform cake pan with parchment paper.
Step 2: In a large bowl, whisk together the eggs and sugar using an electric hand or stand mixer until they become pale and fluffy, which should take around 5 to 7 minutes.
Step 3: Combine the almond flour, cinnamon, and lemon zest, ensuring they are mixed thoroughly.
Step 4: Transfer the batter into the prepared pan.
Step 5: Bake for approximately 30 minutes until the top turns golden and crunchy.
Step 6: While the cake is baking, trace your stencil and cut it out. I just used a picture from the internet to trace the stencil.
Step 7: Allow the cake to cool in the pan. Once completely cooled, carefully remove it from the pan.
Step 8: Position a paper stencil of Santiago’s cross on the cake’s surface and sprinkle powdered sugar all over. Gently lift off the stencil to reveal the cross shape on the cake.
Nutrition Facts
- Serving Size: 1/8 Slices
- Calories: 254
- Sugar: 27g
- Fat: 13g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 7g
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