Tarta De Santiago Recipe
Tarta de Santiago is a no nonsense almond cake that requires little time and even less skill or effort. Naturally gluten-free cake for the long weekdays.
As I most recently have some time, I was browsing on the web last week. Trying to find fresh, interesting ideas, inspirational dishes that We have never tested before, to treat my family with. Looking for a long time yet couldn’t come across too many interesting stuff. Right before I wanted to give up on it, I discovered this yummy and simple treat simply by chance. It looked so tempting
on its pic, that called for rapid action.
It had been simple enough to imagine the way it is created, how it tastes and how much boyfriend will want it. Actually, it is extremely easy to please the guy when it comes to treats. Anyway, I went to the site: Suncakemom and simply used the precise instuctions that were accompanied by wonderful graphics of the operation. It just makes life much simpler. I can suppose it’s a slight effort to take pics down the middle of cooking in the kitchen as you may ordinarily have gross hands so I seriously appreciate the time and energy she placed in for making this post and recipe easily implemented.
With that in mind I’m empowered to present my own formulas in a similar fashion. Thanks for the thought.
I was tweaking the original formula create it for the taste of my family. Need to say that it was an awesome success. They loved the taste, the consistency and enjoyed having a treat such as this during a busy workweek. They basically demanded lots more, a lot more. So next time I’m not going to make the same miscalculation. I’m going to twin the amount .
All credit from Gluten Free Almond Cake goes to SunCakeMom
Pre-heat oven to 350°F / 180°C.
Prepare round cake form with a parchment paper.
Prepare dry ingredients, grind almond if needed.
Wash lemon and grate the skin to get the zest.
Combine ground almond, lemon zest and cinnamon together.
Break the eggs and mix them with the honey.
Pour dry ingredients into the egg mixture and stir them well to get an even mixture.
Pour the batter into the cake form and put it in the pre-heated oven for 12-15 minutes to bake.
Take it out of the tin onto the cooling rack to cool down.
Place the cross shape in the middle and sprinkle ground almond around it.
Take the cross off and the cake is ready to be served.