It’s only the beginning of February and I am ready again to take some vacation ;) It feels like spring is not coming for at least a hundred years – it is still cold and wet outside. It would be so nice to go to a country where it’s warm and sunny now, right?
Unfortunately there is not always time to go somewhere, or maybe no money or whatever…! Sometimes you have to bring the good times into your own home – with some delicious treats from the vacation destinations you like the most ;)
So today I have a delicious cake from Spain for you – an almond cake called Tarta de Santiago. The cake is originated in the north-west of the Spanish peninsula – Galicia. If you have been to Spain, you know, that there are many different almond cakes – every region has its own version. The one from Galicia is pretty easy to recognize though – the cake is dusted with confectioner’s sugar and has a typical cross in the middle – the “Cruz de Santiago” :)
I have to be honest – I did not follow the original recipe in every step – sorry for that (#sorrynotsorry). Normally the cakes are quite dense and heavy – I decided to go for a “fluffier” version. Not a bad decision I think. Made it much easier to eat three pieces at once :P
No matter if you like it fluffy or dense (for the more dense version beat the eggs less) – the cake is delicious any way you make it and reminds me and probably many others of Spain and a nice vacation…. which reminds me of something ;)
“Anyone who goes travelling, has stories to tell“
Why am I telling you stuff like that? Well – there is a little blogger event organized by Sarah from “Das Knusperstübchen” which is all about traveling and delicious treats from all around the world. Many bloggers are coming together to take you all on a little vacation with their favorite recipes. The whole thing starts today here with my cake – yay – and continues next Friday on Anna-Karinas blog http://www.siebaecktgern.de – unfortunately I can’t tell you what country she will take us to ;)
If you like that idea, you should also take a look on this site here (in German) where you can find an overview for the next couple months – you can also follow this Facebook page, so you won’t miss a recipe.
Do you want more recipes from Spain? Well – I might have something for you: The all-time classic from Spain – Paella con Pollo and some tapas! If you prefer sweet, you can take a look at this Ensaïmada de Mallorca :) ¡Buen provecho!
INGREDIENTS / ZUTATEN
1 1/2 cups (300g) sugar
zest of 1 organic orange
10.5 oz. (300g) ground almonds
2 tbsp. orange juice
1 tbsp. almond liquor (e.g. amaretto)
confectioner’s sugar for dusting
300g Zucker
Abrieb von 1 Bio-Orange
300g Mandeln, gemahlen
2 EL Orangensaft
1 EL Amaretto
Puderzucker zum Bestäuben
DIRECTIONS / ZUBEREITUNG
2. Add the eggs to a large bowl and mix on medium-high speed until they start to get foamy. Increase the speed to high and slowly add the sugar – mix for about 1 minute until you get a nice volume of the mixture. Add the ground almonds, orange zest, orange juice and liquor – gently fold in until just combined.
3. Transfer the batter to the springform and bake for 50-55 Minutes or until a toothpick inserted in center comes out mostly clean – it is ok, if the center of the cake is still a bit moist. Take out of the oven and let cool on a wire rack (go with a knife around the cake to loosen it from the form before you let it cool down).
4. Remove from the form, place the paper cross in the middle of the cake and dust with confectioner’s sugar. Remove the cross and serve.
2. Die Eier in eine große Schüssel geben und bei mittlerer Geschwindigkeit der Küchenmachine oder des Handrührgeräts aufschlagen, bis sich heller Schaum bildet. Die Geschwindigkeit erhöhen und den Zucker langsam einrieseln lassen. Die Mischung für etwa 1 Minute aufschlagen, bis sich das Volumen vervielfacht hat. Die gemahlenen Mandeln, Orangenschale, Orangensaft und Amaretto zugeben und alles vorsichtig unterheben.
3. Den Teig in die Springform füllen und im Ofen für 50-55 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher fast sauber herauskommt. Die Mitte des Kuchens darf noch etwas feucht sein. Aus dem Ofen herausnehmen und auf einem Kuchengitter komplett abkühlen lassen (den Kuchen vorher noch vom Rand lösen).
4. Den Kuchen aus der Form nehmen, das Papierkreuz in die Mitte legen und mit Puderzucker bestäuben. Das Kreuz vorsichtig entfernen und servieren.
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Here is a version of the recipe you can print easily.
- 6 eggs
- 1 1/2 cups (300g) sugar
- zest of 1 organic orange
- 10.5 oz. (300g) ground almonds
- 2 tbsp. orange juice
- 1 tbsp. almond liquor (e.g. amaretto)
- confectioner's sugar for dusting
- Preheat the oven to 350˚F (175°C). Grease a 8 inch (20cm) springform and set aside.
- Add the eggs to a large bowl and mix on medium-high speed until they start to get foamy. Increase the speed to high and slowly add the sugar - mix for about 1 minute until you get a nice volume of the mixture. Add the ground almonds, orange zest, orange juice and liquor - gently fold in until just combined.
- Transfer the batter to the springform and bake for 50-55 Minutes or until a toothpick inserted in center comes out mostly clean - it is ok, if the center of the cake is still a bit moist. Take out of the oven and let cool on a wire rack (go with a knife around the cake to loosen it from the form before you let it cool down).
- Remove from the form, place the paper cross in the middle of the cake and dust with confectioner's sugar. Remove the cross and serve.
- ¡Buen provecho!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
This looks so delicious and moist, I love ground almonds in cakes.
Left overs in the Refrigerator?
No need. Just cover it tightly and then leave it on the counter. In summer maybe in a cooler place. That’s all.
Cheers,
Marc
I made this for a Spanish-themed dinner party last night and everyone loved it! Thank you for a great recipe!
Happy to hear! :D
Cheers,
Marc