Original Santiago Cake
This cake is a traditional preparation from the Galician region, specifically from Santiago de Compostela; the composition is based on egg, almond flour, and sugar, resulting in a soft, light, and sweet texture. It is traditionally prepared for the Santiago festival.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
8
Servings
- 4 eggs
- 1 cup sugar
- 2 1/2 cups almond flour
- 1 cup sugar
- 1 tablespoon lemon zest
Preparation
15 mins
45 mins
Low
- In a medium saucepan, heat some water (for a double boiler), place the bowl with eggs on top, and add the sugar. Whisk for about 2 minutes, until the sugar is well dissolved and a fluid, slightly thick texture forms.
- Immediately transfer the egg mixture to a stand mixer with a whisk attachment and beat for about 3 minutes, until you have a very fluffy mixture, doubled in volume, and the color is almost white; at that point, turn off and remove the bowl from the mixer.
- In the same bowl, sift the almond flour and the rest of the sugar, gently fold until everything is combined.
- Transfer to a mold lined with parchment paper and bake at 170 °C for about 45 minutes. Once ready, remove from the oven, let cool to room temperature, and unmold.
- Decorate with powdered sugar and the characteristic figure of the cake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by