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 a little time, I was surfing on the web a few days ago. Attempting to find fresh, interesting tips, inspiring recipes that I have never tested before, to impress my family with. Searching for a while yet couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I found this delicious and simple treat by luck over Suncakemom. The dessert looked so fabulous on its snapshot, it required prompt action.
It had been not difficult to imagine the way it’s made, how it tastes and how much my husband will like it. Mind you, it is extremely easy to keep happy the guy when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyway, I visited the blog and simply followed the detailed instuctions that had been accompanied by wonderful pics of the procedure. It really makes life quite easy. I could imagine that it is a slight inconvenience to take photographs in the middle of baking in the kitchen as you will often have gross hands so that i sincerely appreciate the effort and time she put in to make this blogpost and recipe conveniently implemented.
With that said I’m inspired presenting my own recipes in a similar fashion. Many thanks the thought.
I had been tweaking the original recipe to make it for the taste of my loved ones. I’ve got to mention it had been an incredible outcome. They loved the flavor, the thickness and loved getting a delicacy such as this in the midst of a lively workweek. They basically requested even more, a lot more. So the next occasion I am not going to make the same miscalculation. I am going to multiply the amount .
This Tarta De Santiago 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.