Almond Cake

Tarta de Santiago is an easy and delicious  almond cake.  Definitely something gluten free you can whip up with mostly pantry staples.

I just folded and hand drew the cross stencil used in the recipe at:

https://www.carolinescooking.com/tarta-de-santiago/#recipe

INGREDIENTS

4 eggs

1/2C caster sugar (for meringue)

1/4C caster sugar

2C almond flour

1T citrus zest (or zest of 1 lemon)

1/2t cinnamon powder

1T oil (for cake tin)

2T icing sugar (to dust)

METHOD

Preheat oven to 160C fan forced. Line an 8 inch/20cm round spring form cake tin with baking paper and brush oil on the sides

Separate the eggs and whisk the whites.  Slowly add the 1/2C of caster sugar while whisking at highest speed to form a meringue.  Set aside

Add the egg yolks into a bowl and add the remaining 1/4C of caster sugar

Whisk until the yolks become lighter in colour the add the zest, cinnamon powder and flour.  Mix to combine

Gently fold the meringue into the Almond flour mix, a third at a time, preserving as much air as possible

Pour into the prepared cake tin and place in the preheated oven.  Bake for 45mins (or until skewer comes out clean)

Meanwhile, make a stencil (optional) for the top of your cake.  I did an inverse with foil

Remove the cake from the oven.  Cool for about 10mins.  Run a thin knife or skewer around the edge and remove the spring from tin ring.  Place a cooling rack on the top of cake and invert.  Slowly peel off the baking paper to preserve the surface

Allow cake to cool completely before placing the stencil on top of the middle and dusting with the icing sugar through a sieve

Carefully remove the stencil without letting the icing sugar fall on the areas that were covered (my bad)

Slice and serve, or store at room temp, covered