la Torta de Santiago
Torta de Santiago (version anglaise)
Imprimer Recette
Portions
6 people
Portions
6 people
la Torta de Santiago
Torta de Santiago (version anglaise)
Imprimer Recette
Portions
6 people
Portions
6 people
Ingrédients
To grease the mould
To decorate the surface
Portions: people
Instructions
  1. Preheat the oven to 170°C.
  2. In a large bowl, mix the powdered almonds, sugar, lemon zest ans cinnamon.
  3. Add the eggs one by one. Note, the eggs need to be added gently; instead of beating them in, stir until you habe a homogenous batter.
  4. Pour the batter into the greased and floured tin and bake at 170°C for about 40 minutes.
  5. Let the cake cool, then decorate the surface. Cut out a cardboard Saint James cross and place it on top of the cake. Then, using a sifter, cover the cake with icing sugar. remove the cardboard, and your traditional Torta de Santiago is ready to serve.
Notes

This is a Galician speciality, most likely derived from medieval almond cakes. As it is made without flour, it is a good gluten-free option.

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Torta de Santiago (english version)

C’est cadeau et c’est offert par Carme Ruscalleda, la femme la plus étoilée au monde !

 

Carme Ruscalleda
Carme, un rayon de soleil

 

le livre de Carme

 

la Torta de Santiago
Torta de Santiago (version anglaise)
Imprimer Recette
Portions
6 people
Portions
6 people
la Torta de Santiago
Torta de Santiago (version anglaise)
Imprimer Recette
Portions
6 people
Portions
6 people
Ingrédients
To grease the mould
To decorate the surface
Portions: people
Instructions
  1. Preheat the oven to 170°C.
  2. In a large bowl, mix the powdered almonds, sugar, lemon zest ans cinnamon.
  3. Add the eggs one by one. Note, the eggs need to be added gently; instead of beating them in, stir until you habe a homogenous batter.
  4. Pour the batter into the greased and floured tin and bake at 170°C for about 40 minutes.
  5. Let the cake cool, then decorate the surface. Cut out a cardboard Saint James cross and place it on top of the cake. Then, using a sifter, cover the cake with icing sugar. remove the cardboard, and your traditional Torta de Santiago is ready to serve.
Notes

This is a Galician speciality, most likely derived from medieval almond cakes. As it is made without flour, it is a good gluten-free option.

Partager cette recette

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