Tarta de Santiago

La storia di questo piatto

Tarta de Santiago belongs to Galicia, where pilgrims end the long road at the cathedral of Santiago de Compostela and its cross-shaped sign is stamped in sugar on every slice. It is a cake of almonds, eggs and lemon zest, humble in its ingredients and quietly devoted in spirit.

Ingredienti

• 250 g Blanched almonds
• 250 g Caster sugar
• 5 pieces Whole eggs
• 4 g Grated zest of 1 lemon (about 3–4 g)
• 1 tablespoon Brandy or Galician orujo (optional)
• 2 tablespoons Icing sugar for decoration
• 2 pinch Fine sea salt
• 10 g Butter or oil for greasing the tin

Preparazione

1. Preheat the oven to 180°C. Line the base of a 24 cm springform cake tin with baking parchment and butter the sides.
2. Pulse the almonds in a food processor with 2–3 tablespoons of the sugar using short bursts until you reach a coarse, dry flour: the sugar absorbs the oil and prevents it from turning into paste.
3. Whisk the eggs with the remaining sugar for 3–4 minutes until the mixture is light, fluffy and pale. Fold in the lemon zest, salt and brandy if using.
4. Gently fold the ground almonds into the egg mixture using a spatula, using an upward sweeping motion, until fully combined. Pour into the tin and level the surface.
5. Bake for 40–45 minutes until the surface is golden brown and the cake smells of toasted almonds. If browning too quickly, cover loosely with foil.
6. Allow the cake to rest in the tin for 10 minutes, then release the springform, turn out onto a wire rack and leave to cool completely (about 45 minutes).
7. Once the cake is completely cool, place a rigid cardboard stencil of the Cross of Santiago in the centre, dust generously with icing sugar using a fine sieve, then carefully lift away the stencil straight upwards.