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Santiago Cake

July 22, 2017

This is one of our favourite cakes to bake. It's packed full of almonds and eggs so is a fantastic protein fix. Protein is responsible for so many functions in our body, including building tissue, cells and muscle, as well as making hormones and anti-bodies. So when you're fed up with your regular protein sources reach for this recipe. It's low fat too - genius!


Santiago cake or Tarta de Santiago originates from Galcia in Northern Spain.  It's so easy to make and even easier to eat!  We aren't chefs but we love to bake so this recipe was concocted from a mixture of trials and errors following lots of different recipes!


Here goes:

260g ground almonds

250g caster sugar

1 orange just the zest (we often use lime instead)

1 lemon again just zest

6 eggs (separated)

1/2 tsp Almond extract

1/2 tsp Cinnamon

Icing sugar for impressive cake decorating (obviously essential!!)


Heat your oven up to 170c (little lower for fan) and grease an 18cm cake tin.


Put sugar, egg yolks, all the zests in a bowl and whisk until it changes colour and is sort of fluffy.  Then add the ground almonds, almond extract and the cinnamon and mix it up together.


In a different, clean bowl mix the egg whites and sugar until stiff peaks form (the mixture will hold its shape when you move the whisk through it).  Slowly, bit by bit add the egg white mixture to the almond mixture using a figure of eight movement ('folding' if you're technical!).  When it's all combined put it in the cake tin and bake for about 40 to 45 minutes depending on your oven and tin.


If you have time and energy Google santiago cross images and cut it out. Place it on your cake and then dust with icing sugar and remove for dramatic impact! Alternatively don't bother! No one will know/care.


And you're done! Our tip is to let it cool completely before you eat it.  It tastes so much better when it's cooled down.  






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