Tarta de Santiago
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Cuisine Irish, spanish
Ingredients
- 255 g caster sugar 180g +75g
- 1 Orange zest
- 1 Lemon zest
- 6 Eggs separated
- 260 g ground Almonds
- ½ tsp Almond extract
- ½ tsp ground Cinnamon
- Icing sugar to dust
Instructions
- Preheat the oven to 160˚C and grease an 20cm cake tin.
- In a bowl, pour 180g of caster sugar, orange and lemon zests and beat with the egg yolks until light and fluffy.
- Next, stir in the ground almonds, almond extract and the ground cinnamon.
- In a separate bowl, beat the egg whites with the remaining 75g of caster sugar until stiff. Pour a quarter of the meringue into the egg yolk and almond mixture and gently fold. Repeat until all the meringue is folded into the almond mixture.
- Pour the mix into the prepared tin and bake for 35-40 minutes until cooked through.
- Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.
- When cooled dust with icing sugar using a pattern of the St James cross if desired.
- Enjoy within a few days!
Keyword Cake, gluten free