Torta de Santiago Recipe
Torta de Santiago is a delicious, lemon infused sponge cake. Made with ground almonds and lemon, this cake has a refreshing taste. Straight out of the oven, the outside crust is nice and crunchy and the inside crumb is, well, spongey. After a few days marinating, the crust has a more chewy texture, but on the whole the cake does well super fresh or after a couple days.
Hello Gingered Whisk readers! My name is Dana and you can usually find me blogging at ModulatingUp. I am so excited to be doing this guest post for Jenni! I am a musician, teacher, and lover of all things kitchen related (except washing dishes. I cannot say I love that.) I have known Jenni since before I could even boil water; it has been such a fun journey from growing up near each other to now when we live in different time zones and try to keep up on each others lives through our respective blogs. Jenni has long inspired me to try new things in my life, including starting a cooking blog, so it is such an honor to be asked to do a guest post for her. Thanks, Jenni!
Recently the film “The Way” came out and renewed my interest in all things Camino related. The film is truly beautiful and worth watching, even if you haven’t ever heard of the Camino. I have been yearning for Sangria, Paella and the scent of incense in the air ever since I saw it. In my search for all foods Spanish, I found a recipe for Torta de Santiago (which I sadly did not eat in Spain) and knew I had to make it.
The Torta is a delicious, lemon infused sponge cake. Even with a pound of ground up almonds inside, lemon is the overriding flavor, giving this cake a refreshing taste. Straight out of the oven, the outside crust is nice and crunchy and the inside crumb is, well, spongey. After a few days marinating, the crust has a more chewy texture, but on the whole the cake does well super fresh or after a couple days.
Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below! Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo
Torta de Santiago Recipe
Ingredients
- 1 lb 500g blanched almonds (about 3 cups)
- 2 ¼ cups granulated sugar
- ¾ cup unsalted butter at room temperature
- 7 eggs
- ⅓ cup all-purpose flour
- grated zest and juice of 1 large lemon
- confectioners’ sugar
Instructions
- Preheat oven to 350℉. Butter a 9 inch springform pan.
- Spread the almonds on a baking sheet and toast briefly just until their aroma is released, 8-10 minutes. Transfer to a plate, let cool, and then place in a blender or food processor with a few tablespoons of the granulated sugar. Process until finely ground.
- In a bowl, using an electric mixer, beat together the butter and granulated sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in the flour, ground almonds and lemon zest. Pour into the prepared pan.
- Bake for 1 hour, or until a toothpick inserted near the center comes out clean. Remove from the oven and prick the top of the cake with a fork. Sprinkle with the lemon juice. Allow to cool in the pan for 10 minutes before releasing the sides of the pan.
- After the cake is fully cooled, transfer to a serving plate and dust top with confectioners’ sugar just before serving. This is traditionally decorated in the shape of St. James’ Cross, but is equally yummy if dusted evenly over the whole cake.
Woah! Gorgeous cake Dana. Very cool.
That cake looks great – I'm a big fan of anything involving lemons 🙂