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 a little time, I had been browsing on the internet a few days ago. Looking to find fresh, challenging tips, inspiring meals that I have never used before, to treat my loved ones with. Searching for a while unfortunately could not find too many interesting things. Right before I thought to give up on it, I found this scrumptious and simple treat by luck at Suncakemom. It looked so scrumptious on its pic, that required quick action.
It absolutely was easy to imagine how it’s created, how it tastes and how much my hubby will probably enjoy it. Mind you, it is extremely simple to impress the guy in terms of puddings. Yes, I’m a lucky one. Or possibly he is.Anyways, I got into the page and then used the precise instuctions which were coupled with great shots of the procedure. It just makes life less difficult. I can imagine that it’s a slight hassle to shoot photos in the midst of baking in the kitchen as you most often have sticky hands so I genuinely appreciate the hard work she devote for making this post .
That being said I’m encouraged to present my own, personal recipe similarly. Many thanks for the idea.
I was tweaking the original mixture create it for the taste of my loved ones. I have to tell you that it was a terrific success. They prized the taste, the thickness and enjoyed getting a treat like this in the midst of a busy week. They basically asked for lots more, more and more. Hence the next occasion I’m not going to make the same mistake. I’m likely to double the quantity to keep them delighted.
Tarta De Santiago first appeared on 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.