Wednesday, 18 March 2015

Torta De Santiago

¿dónde está la panadería?
me encanta hornear pasteles
más errr pasteles ummmm por favor

Ok, so a cunning linguist I may not be, but I do love a Spanish treat. This Galician torta is a wonderful little delectation, whose origins can be traced back as early as the middle ages. Gluten free, with ground almonds, fragrant citrus and warm cinnamon spice a perennial recipe it may be, but the result is anything but tired. It's also a visual stunner, dusted with sweet icing sugar and decorated with a cross of St James. I make my cross template by simply printing off the template, sticking it onto some cardboard and cutting around the edge. This is a fiddly task I concede, but worth a little time and effort. So what are you waiting for? Vamonos!

Prep time: 20 Mins
Baking time: 40-45 Mins
5 Large Eggs (Separated)
200g Golden Caster Sugar
The zest of 2 Lemons
The zest of 1 Orange
1tsp Ground Cinnamon
200g Ground Almonds
2tbsp Icing Sugar

Preheat the oven to 180C/350F/Gas 4, grease a 20cm loose bottomed baking tin and line the base with baking paper. In a large clean mixing bowl whisk the egg whites until stiff, then set to one side. In a separate bowl beat together the egg yolks, caster sugar and zests until light and fluffy, then add the ground cinnamon. Fold through half of the egg whites, followed by half of the ground almonds, then repeat until you are left with a smooth, consistent batter. Spoon into your prepared tin and bake in the centre of the oven for around 40-45 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool in the tin.

When the cake has cooled carefully remove it from the tin, peeling the paper from the base. Place your prepared template in the centre of the cake and dust liberally with icing sugar. There you go, your work is complete. Felicitaciones!

No comments:

Post a Comment