Tarta de Santiago (St James' Cake) is a traditional Spanish recipe (originating in Galicia) for a classic ground almond, egg and sugar cake that's decorated with icing sugar and a cutout of the sword of St James. The full recipe is presented here and I hope you enjoy this classic Spanish version of: St James' Cake (Tarta de Santiago).
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This is a classic cake from Galicia, dedicated to the patron saint of Spain, St James, to whom a shrine is dedicated at Santiago de Compostella. Traditionally it's decorated with a stencil pattern of his symbol, the sword, made using icing sugar.
Ingredients:
250g whole almonds (with skins)
6 large eggs, separated
200g caster sugar
generous pinch of ground cinnamon
icing sugar, to dust
butter, for greasing
fine sea salt
Method:
Use a coffee grinder or a spice grinder to grind the almonds until very fine, with no lumps. Add the egg whites and a pinch of salt to a bowl and whisk until soft peaks form. Beat in half the sugar, 1 tbsp at a time, until completely dissolved into the whites.
Whisk the egg yolks with the remaining sugar and cinnamon until pale an thick (when ready, the mixture will leave a trail as you lift the whisk from the bowl).
Carefully fold the ground almonds into the egg yolk mixture. During this process fold in a little of the whites to loosen the mixture, then fold in the remainder. Grease a springform cake tin with butter then spoon in the cake batter. Transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the cake is cooked through and golden (it should be springy to the touch). Ideally, check the cake after 45 minutes — if it's beginning to brown too quickly cover with greaseproof paper and continue baking.
When done, remove from the oven and allow to cool in the tin for 10 minutes before unmoulding onto a wire rack and allowing to cool completely. Dust with icing sugar before serving (preferably using a stencil of St James' sword).
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