The first time I tried this deliciously moist cake was at Brindisa Spanish Foods in London’s Borough Market. It has to be the simplest cake anyone could make. A handful of ingredients, easy mixing and very little to wash up.
Being almond based makes it gluten free as well. The recipe I used is based on this one, but I’ve used orange instead of lemon zest, raw instead of white sugar (and less of it) and threw in some fragrant cardamom because I love the stuff.
Spanish history traces torta de Santiago back to the Middle Ages and by more recent tradition (in 1924 by Jose Mora Soto from Santiago de Compostela) it’s branded with St James’ cross. The actual origin may be a little hazy and uncertain but one thing for sure is it’s hard to stop at one slice. Click on the cross below to print off the stencil I’ve created.