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 lately have some time, I had been surfing on the web yesterday. Looking for new, challenging tips, inspiring meals that I have never tried before, to astonish my loved ones with. Searching for a while unfortunately could not come across too many interesting things. Just before I wanted to give up on it, I found this delightful and simple dessert simply by chance. It looked so scrumptious on its image, it called for urgent action.
It had been simple enough to imagine how it’s created, how it tastes and just how much boyfriend is going to like it. Actually, it is extremely simple to keep happy him in terms of puddings. Anyhow, I visited the website: Suncakemom and used the precise instuctions that have been accompanied by wonderful images of the task. It really makes life much simpler. I can suppose it is a slight inconvenience to take photographs in the middle of baking in the kitchen because you will often have gross hands therefore i highly appreciate the commitment she devote to make this blogpost .
With that in mind I’m encouraged presenting my own recipes in a similar way. Appreciate your the idea.
I had been fine tuning the initial formula create it for the taste of my loved ones. Need to tell you it absolutely was a great outcome. They loved the flavour, the consistency and loved having a treat like this in the midst of a stressful workweek. They ultimately requested even more, more and more. So next time I am not going to make the same miscalculation. I’m likely to twin the quantity .
This tarta de Santiago recipe was first published 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.
