Cake of St. James Recipe
Receta de Tarta de Santiago
1
Hour
25
Minutes
8
servings
Ingredients
- 1 cup sugar plus 1/4 teaspoon for topping
- 1/4 tsp grated lemon rind
- 2 cups raw Marcona almonds, finely ground
- 7 eggs, separated
- 1/4 tsp cinnamon
- 1/2 pint whipping cream
- 1 tsp brandy (optional)
- Chopped or ground toasted almonds for garnish
Nutritional Facts
- Serving Size 3.9 oz/109 gr
- Calories 377
- Calories From Fat 205
- Total Fat 24 gr (37%)
- Saturated Fat 5.8 gr (29%)
- Trans Fat 0 gr
- Cholesterol 164 mg (55%)
- Sodium 61 mg (3%)
- Total Carbohydrates 32 gr (11%)
- Fiber 4 gr (15%)
- Sugars 27 gr
- Protein 11 gr (23%)
- Vitamin A 9%
- Vitamin C 1%
- Calcium 11%
- Iron 10%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
No one knows exactly why this almond cake was named after the apostle St. James. For centuries, each cake has been marked with the cross of the Order of Santiago. Visitors to the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle St. James are believed to be buried, see this cake in the window of every pastry shop and restaurant. Delightfully moist and fragrant, it makes a beautiful addition to a holiday dessert table.
Steps
Cream 1 cup sugar, lemon rind, and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. Beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.
Pour into 2 greased 8-inch layer pans and bake at 350°F for 45 minutes or until the cakes are well browned. Cool briefly, then remove the cakes from the pans.
To make topping, whip 1/2 pint of whipping cream, 1/4 teaspoon sugar and 1 teaspoon very strong brandy (optional) until stiff. Generously coat the top of one cake and place the other cake on top. Place a 4-inch Cross of Santiago in the center and sprinkle the top with powdered sugar. ALTERNATIVES Make a festive, seasonal cake by using other stencils in place of the cross - a heart for Valentine's Day, a snowflake for winter, etc. If you prefer frosting, spread the remaining topping on the top and sides of the cake and garnish with chopped almonds.
9 Comments
where did you get the cross for the cake
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.