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Tarta de Santiago, Mama Ía blog

CAKE OF SAINT JAMES

Tarta de Santiago
Author: Natacha Sanz Caballero, Mama Ía blog
Print Recipe

Ingredients

  • 4 eggs
  • 1/2 Tbs finely grated lemon zest
  • 1/2 tsp cinnamon
  • 1 cup granulated sugar
  • 1 cup almond flour
  • 1 cup ground almonds
  • 1/3 cup icing sugar
  • 1 Tbs butter
  • Flour for dusting the pan

Instructions

  • Preheat the oven to 400ºF.
  • Prepare the pan: coat the inside of a 9 inch springform pan with butter. Dust with flour, covering bottom and sides. Shake off the excess.
  • In a large mixing bowl, add the eggs, lemon zest, cinnamon and sugar and mix well. Add the ground almonds and mix. Add the almond flour and mix well until fully incorporated.
  • Pour batter in prepared pan and bake for 25 minutes or until golden brown (check after 20 minutes to avoid over baking).
  • Let the cake rest over a cake rack until completely cooled down. Place the stenciled cross of Saint James in the center of the cake and dust freely and generously (yes, over dust!) with a thick layer of icing sugar. Make sure not to leave any surface uncovered.
  • With the tip of a knife, carefully lift the stencil.

Notes

It’s easy to find a stencil of the cross of Saint James in Spain, not so easy in the United States. I googled it, printed it, and carefully cut it out with a paper cutter (I’m saving it for future cakes!)