Tarta de Santiago (Spanish Almond Cake) | Recipe Drop | Food52
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- čas přidán 10. 09. 2024
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Tarta de Santiago (Spanish Almond Cake):
"Tarta de Santiago is a strikingly beautiful yet simple almond cake that originated in medieval Galicia, Spain. Named after St. James, the patron saint of Spain, it is traditionally adorned with his cross. Although it’s typically made entirely from almond flour, I took some creative liberties by mixing in equal parts hazelnut flour-don’t tell the Spanish. My first encounter with this dessert was in San Juan, Puerto Rico, where many local bakeries uphold Spanish baking traditions. Typically, the cooled cake is dusted with powdered sugar over a stencil of a St James cross. Once you remove the stencil, it reveals the cross shape (you can download an image to use as a stencil like this one). This is not a necessary step, though, and the cake is otherwise straightforward to make, requiring no special equipment other than a tart pan, which imparts beautiful ridged edges."
-César Pérez
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Pastry chef tip: whenever using almond flour, toasting it in a pan before using it will boost the almond flavor 10x. Just toast it in a pan over medium high heat until fragrant for maximum success
Great tip! Thank you!
@@cesar.ramon.perez.mederothank you for this recipe man. I’ve made it today with 130g of almond flour (it was all I had) and some crushed peanut butter bars I made two days ago. I’ve also added 10cl of Amaretto di Saronno, it goes very well with Almond stuff. It came out delicious 👍🏻 thanks again
I would have NEVER thought to toast almond flour, thank you for that tip!!!
@@melaniefisher8823 you’re welcome! 🙌🏻
Wow! Thanks for mentioning that.
I'm Spanish and love the hazelnut idea. Plus, you kept the cross design so I'd give you full marks!
¡Gracias! ☺️
Haven’t had this cake in years. A friend used to bring it back from Santiago di Compastela every year. It’s delicious.
Authenticity police lol. We love them. I also love almond cake (and hazelnut) especially with orange.
Made this tonight, and (unsurprisingly) it's fantastic! Served it with a simple raspberry sauce, which I thought perfectly balanced the earthiness of the hazelnut flour.
Oh, a side note: the video says 1/2 cup hazelnut and 1/2 cup almond flour, but the written recipe says 1 cup each. I followed the written recipe, the batter looked like what’s in the video, and as far as I’m concerned it came out perfect.
Follow-up: in the month since I first made it, this has become my go-to dessert. Have brought it to a couple different gatherings of people, and every time people gobble it up - definitely no leftovers to bring home (when people ask for the recipe, I always point them to this video). Simple to make, and behind the nutty foreground you can still taste the supporting flavors of cinnamon and lemon. Thank you so much for introducing me to this!
From Miami, Florida thank you so much. I appreciate it. I lived in Puerto Rico doesn’t matter where you’re from as long as you know what you’re doing. Thank you.
I've got nut allergies so I use equal thirds chickpea flour, coconut flour, and flax flour. Still gluten free, still has some nutty flavor, and gets me close enough to the Tarta de Santiago I miss.
Brilliant!
I'm gonna be in Spain soon and now I totally want to try this cake!
Tell them a Puerto Rican from Brooklyn sent you 😂
I have been to Spain lots, even lived in Madrid over a year long time ago, even visited Santiago de Compostela but NEVER ever heard of this until recently!
Comment nicely 😂 ❤I had this cake in Spain and loved it!!! Thanks for an easy recipe!
🤗
This looks beautiful!
Looks great! Planning to make this soon! 😊
This seems tasty and easy !
Cesar Perez is great - what a wonderful personality! The cake looks yummy. Just one question - is it eggy?
Thank you! And no, not eggy at all!
@@cesar.ramon.perez.medero Thanks!
I am SO MAKING THIS!!!
Hey! Great video ! Please, give me some hint how did you find that " stencil of a St James cross" ? Please, I need it! tks!
"don't tell the Spanish" 😆
🤫
So… it’s basically like… a frangipane…?
Definitely related!
I had it a couple of days ago. Nothing to write home about: the particular one I had. Almonds are good, the Spaniard turron are almond based. I need to find a better sample.
Everything can’t be for everyone.
Add whatever...ddon't tell the Spanish. Not a good start.
Yo hago lo que me da la gana. Don’t tell the Spanish.