Torta de Santiago
This deliciously moist Torta de Santiago (cake of St James) is almond based and gluten-free.
Servings
12servings
Servings
12servings
Ingredients
Instructions
  1. Preheat the oven to 170°C.
  2. Grease and line a 20 cm springform tin.
  3. Combine the ground almonds, sugar, zest, cardamom and cinnamon in a mixing bowl. In a separate bowl lightly beat the eggs and vanilla until just combined. Pour the beaten eggs into the almond mixture and stir well to form a batter. Pour the batter into the prepared tin and bake the cake for 30-40 minutes, or until golden.
  4. Allow the cake to cool in the tin before unmoulding. When cooled completely, lay the cross stencil in the centre of the cake and dust liberally with icing sugar. Carefully remove the stencil, slice into portions and serve with double cream.