As you can see we had some difficulty removing the template. There was a small tear and this was enough to let sugar fall into the shape. Fortunately the flavour of the cake compensated for the appearance!
Traditionally made with a pastry casing, the modern version of this iconic confection omits the pastry to produce a soft almond-lemon cake.
Indigenous to Galicia torta de Santiago is known across the Iberian peninsula and beyond.
Associated with an old tradition, the modern version is enigmatic because of the decorative silhouette of the Cross of Santiago, a recent adornment.
Also modern is the association with the almonds of the Mediterranean, the varieties called comuna, largueta, marcona, mollar, largueta and planeta.
Almonds must account for a third of the almond-egg-sugar mixture.
- 275 g almonds, ground
- 250 g sugar
- 4 eggs
- 25 g icing sugar
- 1 tbsp sweet wine / lemon liquor
- 1 lemon, zest
- 1 tsp cinnamon (optional)
Preheat the oven to 180ºC.
Combine the eggs with the sugar to form a homogeneous mixture, about 5 minutes on an electric mixer.
Stir in the liquor or wine, the zest and, if using, the cinnamon.
Fold the almonds into the egg-sugar mixture.
Pour the mixture into a tin lined with baking paper.
Bake for 60 minutes.
Leave to cool.
Arrange the Santiago Cross in the centre of the cake, dust with icing sugar.