It's the last day of the month, and the last course of the meal - dessert!
It's the last day of the month, and the last course of the meal - dessert!
This Spanish Almond Cake, also known as Tarta de Santiago, is sweet, moist, flavoured with almonds and lemon, and not to mention gluten-free!
The simple ingredients come together to make an incredibly moist and tender cake. One of the most beautiful things about this cake is that the main ingredients are added in equal amounts - making the baking process that much easier.
Ingredients:
1 1/4 cups granulated sugar
2 1/2 tsp lemon zest
1/2 tsp kosher salt
1/2 tsp vanilla extract
1/4 tsp almond extract
5 large eggs separated, room temperature
2 1/4 cups almond flour
1/2 cup thin sliced almonds, toasted
3 tablespoons raw sugar
How-To:
1. Preheat oven to 350°F. Butter & flour a 9-inch cake pan and line it with parchment paper.
2. Add sugar and lemon zest to mixing bowl, massage together. Add the egg yolks, salt, almond extract, and vanilla extrac - whisk vigorously until the sugar is dissolved. Mix in the almond flour with a spatula untel well combined - the batter will be stiff.
3. In a clean bowl, beat the egg whites on medium speed until soft peaks form.Fold in the whipped egg whites into the almond batter until the egg whites are fully mixed in and no white streaks remain.
4. Add the batter into the pan. Use an offset spatula to smooth and even out the batter. Sprinkle the sliced almonds and the raw sugar over the cake batter.
5. Bake for 35-40 minutes until the center of the cake is done.
6. Remove the cake from the oven and use a spatula to loosen the cake from the sides of the pan and allow it to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and then revert it back to top up your serving plate of choice.
7. Allow the cake to completely cool. Dust the top with icing surgar, and serve it with whipped cream, fresh fruit, jam, or a simple cup of tea!
Be sure to tag us in your creations if you give this recipe a try!