How To Cook
Ratings and Reviews
This is just simply delicious!
where did you get the cross for the cake
Do you know where I can purchase the cross stencil for Tarta de Santiago? Thank you.
I had this cake as dessert after a wonderful tapas meal at LaTienda. It was unbelievably delicious for a cake without any chocolate! Can't wait to try the recipe. Thanks for posting it.
Sounds really good, and I appreciate the other comments. One question - do I use raw almonds or cooked (blanched, toasted, roasted, sautéed)?
It is my impression that the *authentic* or traditional tarta from Galicia is made as a single layer in an 8- or 11-inch springform pan or an 8- or 9-inch cake tin. It is intended to be low-slung or slim and trim. La Tienda gilded the lily and added moisture by using whipped cream between two 8-inch layers and atop the second round. The cream topping is optional, they note, perhaps lamenting the loss of the image of the Cross of St. James. There are so many versions of the Penelope Casas recipe that it's difficult to know if Casas, a Greek-American writer expert in the cuisine of Spain, used orange zest in addition to lemon and added ground cinnamon, which some complain detracts from the citrus flavor. La Tienda suggests brandy though this is optional. It's fun to see recipes evolve, but if you want the original (less fat and fewer calories) or something close to it as the original may have been a Passover treat, recipes abound. By all means use the shorter, softer, rounder, and sweeter Marcona almonds in place of domestic blanched almonds. Marconas are called the queen of almonds for good reason! When you grind them, just exercise restraint, and don't process them into a paste.
I never had this made with whipped cream neither.
This recipe looks very similar to the one in Penelope Casas' THE FOODS AND WINES OF SPAIN. It is an excellent recipe that we have loved for years (I plan to make it tonight for Christmas Eve), but I have always wondered about the whipped cream filling/topping. I walked the Camino de Santiago and have spent a lot of time in Galicia, and I have never seen the cake with any topping or filling besides powdered sugar.
Thanks for the recipe, it is hard for me to get this classic item thru webstores; now my group can enjoy the pleasant flavor of this Spanish torta in our coffee reunion.