An Oloroso Dulce sherry offers an interesting contrast to this delicate almond cake.
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Tarta de Santiago (Almond Gake)
Preparation
Beat the eggs with the sugar until foamy. Add the butter and continue to beat well. Add the finely-ground almonds and the lemon rind. Pour into a flat, greased pan and bake at a high temperature. When golden, remove from the oven and leave to cool. Place a template in the shape of the Santiago cross on top and sprinkle the cake with icing sugar. Lift the template, leaving behind the imprint in the sugar.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Nutritional Facts
Energy (kcal): 1,140
Energy (kJ): 4,770
Protein (g): 19.5
Fat (g): 91.2
Carbohydrates (g): 64.4
Magnesium (mg): 168.8
Vitamin A (μg): 591.4
Vitamin E (mg): 14.6
Information provided by: The Spanish Nutrition Foundation (FEN)
30 minutes
- 500 gr almonds, peeled and ground
- 8 eggs
- 500 gr butter
- 500 gr sugar
- Icing sugar
- 1 lemond rind
- 17.637 lb almonds, peeled and ground
- 8 eggs
- 17.637 lb butter
- 17.637 lb sugar
- Icing sugar
- 1 lemond rind
- 2.33 lb almonds, peeled and ground
- 8 eggs
- 2.33 lb butter
- 2.33 lb sugar
- Icing sugar
- 1 lemond rind
Wine match