Santiago Cake
This is a traditional cake from the Galacia region of Spain which is eaten by pilgrims on the Camino de Santiago.
Servings: 8 people
Ingredients
- 225 g ground almonds
- 6 large eggs
- 160 g caster sugar
- 1 orange
- 1 lemon
- 4 drops almond extract
- Icing sugar for dusting
Instructions
- Preheat the oven to 18OC, Gas Mark 4
- Grease and line a spring form cake tin with baking parchment
- Grate the orange and lemon to get the zest and set aside.
- Separate the egg yolks and whites
- Add the egg yolks and sugar into a bowl and mix until smooth and creamy
- Mix in the orange and lemon zest and the almond extract
- Add the ground almonds and mix well
- In a separate bowl with clean mixers beat the egg whites until stiff peaks form
- Fold the egg mixture into the almond mixture. It is quite stiff so mix well
- Pour the mixture into the cake tin and bake for forty minutes until firm to the touch.
- Let the cake cool completely before turning out.
- Cut a Saint James Cross out of paper and place on top of the cake
- Dust the cake with icing sugar and then remove the cross. An outline of the cross should be on the cake