About the bake
Originating from Galicia in North-Western Spain during the time of medieval pilgrimage, this tart is traditionally decorated with the St James cross. With its wonderfully moist almond and citrus flavours, this torte makes a perfect dessert or partner to an afternoon café con leche (milky coffee). This recipe was taken from World's best cakes by Roger Pizey, published by Jacqui Small.
Method
Step 1:
Preheat the oven to 170°C (fan 150°C, gas mark 3) and grease an 28cm (11in) springform cake tin.
Step 2:
Cream 180g (6½oz) of the sugar, zests and egg yolks together until light and fluffy. Next, stir in the ground almonds, almond extract and the cinnamon.
Step 3:
In a separate bowl, beat the eggs whites with the remaining sugar until stiff. Add about one-quarter of the egg whites into the thick almond mixture and beat. Add a further quarter and repeat. Add the remaining egg white mixture and fold in until fully combined.
Step 4:
Turn the mixture into the prepared tin and bake in a preheated oven for 40 minutes.
Step 5:
Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.
Step 6:
To follow the time-honoured tradition of decoration, find the shape of the St James cross using the internet and print it out. Cut out the middle of the cross to use as a stencil.
Step 7:
Once the cake is cooled, dust the cake with icing sugar and serve straightaway
Ingredients
- 260g Almonds (ground)
- 255g Billington's Unrefined Golden Caster Sugar
- 1 Orange(s) (zest only)
- 1 Lemon (zest only)
- 6 Egg(s) (free range) (separated)
- 0.5 tsp Almond extract
- 0.5 tsp Cinnamon
- Icing sugar (to dust)
Utensils
- 28cm
- 11in cake tin
Nutritional Information
per 96g- 400cal Energy
- 21g Fat
- 2.4g of which Saturates
- 37g Carbohydrates
- 36g of which Sugars
- 13g Protein
- 0.16g Salt
Recipe Reviews
Absolutely heavenly. Wonderful cake!
yummmm
Perfect texture and taste - absolutely delicious
My go-to gluten free bake for friends. Delicious.
SO YUM LIKE OMG SO TASTY
This is my son-in-laws favourite, so I've made it many times using many different recipes. This one is the best by far.
Ingredients
- 260g Almonds (ground)
- 255g Billington's Unrefined Golden Caster Sugar
- 1 Orange(s) (zest only)
- 1 Lemon (zest only)
- 6 Egg(s) (free range) (separated)
- 0.5 tsp Almond extract
- 0.5 tsp Cinnamon
- Icing sugar (to dust)
Utensils
- 28cm
- 11in cake tin
Nutritional Information
per 96g- 400cal Energy
- 21g Fat
- 2.4g of which Saturates
- 37g Carbohydrates
- 36g of which Sugars
- 13g Protein
- 0.16g Salt