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
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.
Do you know where I can purchase the cross stencil for Tarta de Santiago? Thank you.
This is just simply delicious!