The Santiago cake has its origin in Galician cuisine. Therefore, today we show you this typical and traditional recipe of our gastronomy so that you will amaze your friends or family in any picnic improvised.
There are two ways to cook this so traditional cake, one lined and one unlined. As we are not Galicians, we have dared to make the one that does not have any type of puff pastry lining and the truth is that it has turned out quite rich.
ALMOND CAKE
The Santiago cake is a traditional cake of Galician cuisine and is widely used for breakfasts and snacks for both adults and children.
Author Ale Jimenez
Kitchen: Traditional
Recipe type: Snack
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 250 g of raw ground almonds.
- 250 g of white sugar.
- 5 large eggs.
- Zest of half a lemon.
- Half a teaspoon of ground cinnamon.
- 1 tablespoon of icing sugar.
- 1 tablespoon of unsalted butter (to spread in the mold).
Preparation
- Heat the oven to 175ºC.
- In a bowl, mix the sugar, ground almonds, cinnamon and lemon zest well.
- Add the eggs one by one and mix well.
- Butter the mold and pour the mixture about him.
- Bake to 170ºC about 50 minutes or until golden brown, not burned.
- Remove from the oven and let cool.
- Sprinkle with sugar glass.
Notes
Before sprinkling the icing sugar, it is traditional to place on top of the cake a sheet with a cutout of the logo of the cross of Santiago, so that it comes out framed in the cake.
of Santiago de Compostela »?????