Original Tarta de Santiago | Spanish Almond Cake | Gluten free & Lactose free Cake
Channel: Grassroot Food Lab
Date: 2020-09-26

There can't be more simple and delicious almond cake than this! Only hassle in this is peeling off the skin of the soaked almonds which takes a while. However, to avoid that you can look for blanched almonds in any grocery store.

Ingredients for the 
Original Tarta de Santiago:

Ground blanched almonds: 200 g (2 cups)
Large brown eggs: 3
Sugar: 150 g (3/4cup)
Sea salt: 1/2 tsp (in egg whites)
Lemon  zest :1tsp
Orange zest: 1tsp
Powdered cinnamon: 1tsp
Orange juice: 1/4 cup (optional)
Icing sugar: to dust

Cake tin: 18cm

Process:

Pre heat the oven or airfryer at 160°C. 
Originally, the process is very basic i.e, mixing all the mentioned ingredients gently and uniformly to make a fine batter. But I'm separating the eggs and beating the egg whites to get soft peaks in order to make the cake super light. 
After mixing well, pour the batter into butter greased container.
Bake it for 30mins at 140°C in air fryer or 160°C in oven (until a knife comes out clean)
After cooling, place the "cruz de Santiago" design on centre (you might skip it, I've done this as this cake one of the GI products of Spain and I can't dare to change it's specifications). Top it up with the icing sugar.

If you want to avoid using eggs then let me reveal that my eggless almond cake is coming soon!!!