Recipe of Tarta De Santiago
This is a classic Spanish cake that is a must in any recipe book. The combination of almonds and lemon peel is simply delicious.
In this type of recipe, it is advisable to use the skin of an organically grown fruit to ensure that it is free of pesticide residues.
Few recipes with so few ingredients give such an extraordinary result as this Santiago cake.
First of all, preheat the oven to 180ºC with heat up and down.
We mount the blade accessory on our Küken robot.
Add 250g of white sugar.
Chop 30 seconds at speed 10.
Remove a little of the sugar that will be used to decorate the cake, and leave the rest in the mixing bowl of the food processor.
Add the peel of a well-washed lemon.
Chop 30 seconds at speed 10.
Add 4 eggs, we recommend breaking them in a separate dish to make sure there are no eggshells.
We beat 10 seconds at speed 10.
Add 350g of raw almonds. If using almond flour, the next step is set to 6 seconds and speed 6.
We grind for 30 seconds at speed 10.
Pour the batter into a circular mould of about 24cm, previously greased with butter.
Bake for 25-30 minutes at 180ºC.
When it has cooled a little, unmould the cake and decorate it with the reserved icing sugar using a stencil in the shape of a cross of Santiago.
Our Santiago cake is ready to eat!
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