Santiago Cake
8 servings
90 minutes
A traditional dessert from the capital of Galicia, Santiago de Compostela. The cake was named after the patron saint of Spain, Saint Santiago (Apostle James), so its main decoration is the imprint of the saint's symbol, a cross in the shape of a blade, on a powdered surface. The filling includes almonds, sugar and beaten eggs. And to make the already rich taste more refined, orange juice, lemon zest and cinnamon are added. Delicate consistency, pleasant almond aroma, memorable taste. Best served with a glass of sweet sherry.
1
Prepare the necessary ingredients.
2
Separate the yolks from the whites.
3
Beat the yolks with 50 grams of sugar and lemon and orange zest until light and fluffy.
- Chicken egg: 4 pieces
- Sugar: 200 g
- Oranges: 1 piece
- Lemon: 1 piece
4
Add almond flour and cinnamon, mix until smooth.
- Almond flour: 200 g
- Cinnamon: 0.5 teaspoon
5
In another bowl, beat the egg whites with the remaining sugar until stiff peaks form.
- Chicken egg: 4 pieces
- Sugar: 200 g
6
Fold a quarter of the egg whites into the almond mixture, then add another quarter and fold again, then fold in the remaining egg whites.
7
Grease the pie pan with butter.
8
Roll out the dough. Send the pie to the oven preheated to 170 degrees for 40-50 minutes. To check readiness, poke the pie with a toothpick: if it comes out dry and not sticky, the pie is ready.
9
Let the baked pie stand for 10 minutes, then remove from the mold and cool on a rack.
10
Cut out a Santiago cross-blade from paper, place it as a stencil on the cooled pie, and sprinkle with powdered sugar.
- Powdered sugar: to taste