During our in-person workshops, we enjoy a tea or coffee break which provides a wonderful opportunity to catch up and socialise. This is followed by a question and answer session where we delve deeper into the theory of our practice.
Alongside fruit, nuts, and oatcakes, we are sometimes treated to a home-baked cake. This week, the Tarta de Santiago, baked by my husband Mick, was a particular hit. Inspired by our visit to Santiago de Compostela, this cake is based on the classic recipe. As requested, here is the recipe for a 23 cm cake tin.
Ingredients (for a 23 cm diameter cake tin):
4 Eggs (approximately 200g+)
200g Caster Sugar
200g Ground Almonds
0.5 – 1.0 teaspoon Cinnamon (to your taste)
40g Butter (softened or melted and cooled slightly)
Icing Sugar (for dusting)
Method:
Preheat your oven to 165-170°C.
Whisk the Eggs and Caster Sugar together until light and fluffy.
Gradually whisk in the Ground Almonds and Cinnamon.
Slowly add the softened Butter, blending thoroughly.
Transfer the mixture to a well-greased, loose-bottomed cake tin lined with greased baking parchment.
Bake for approximately 35 minutes, adjusting slightly depending on your oven.
Allow the cake to cool in the tin before carefully removing it.
Once cooled, dust the cake with Icing Sugar to your taste.
I hope you enjoy baking and savouring this delightful Tarta de Santiago. Happy baking!