jueves, 14 de abril de 2011

Tarta de Santiago

I was looking for an almond cake, and after the help of my friends I got this excellent recipe.
Tarta de Santiago is a very popular cake in the north west part of Spain, I love it not just for its simplicity but it goes with almost every ice cream like maybe vanilla, cinnamon, rum, chocolate, coffee or cognac, which is my favorite, so now you have a verstatile and delicious cake, enjoy!

1 cup sugar
1/2 lb almonds, finely ground.
7 eggs (separated)
3 Tbsp. Amaretto liquor
a few extra slivered almonds for garnish
powder sugar for decoration
Cream sugar, and egg yolks until light and fluffy.

Cream sugar, and egg yolks until light and fluffy.
Stir in almonds and amaretto.
Beat egg whites until fluffy but not dry.
Stir in Egg whites into almond mixture slowly.
Pour into 1 greased 8 inch pans and sprinkle some slivered almonds.
Bake for 35 minutes at 250c.

Cake should be lightly browned. Cool breifly.

The traditional decoration consists in paper cutting a sword, placing it on top of the cake then sifting the powder sugar over it. 

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