C’est cadeau et c’est offert par Carme Ruscalleda, la femme la plus étoilée au monde !
Ingrédients
- 6 eggs
- 250 g ground almonds, powder-fine
- 250 g white sugar
- finely grated zest of 1/2 lemon
- pinch of powdered cinnamon
To decorate the surface
- 10 g icing sugar
Portions: people
Instructions
- Preheat the oven to 170°C.
- In a large bowl, mix the powdered almonds, sugar, lemon zest ans cinnamon.
- 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.
- Pour the batter into the greased and floured tin and bake at 170°C for about 40 minutes.
- 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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