Spanish Almond Cake (Tarta de Santiago)
This traditional recipe is a simple but delicious sweet treat to have after any meal or with a cup of coffee. It needs one bowl and comes together with eggs, sugar, almond flour and vanilla which keeps the cake moist, tender and fresh for days. It happens to be flourless hence gluten free.
Equipment
- Large mixing bowl
- Whisk
- Spatula
- 8inch Round tin
Ingredients
- 4 eggs (50g each once cracked)
- 1 cup castor sugar
- 1 tbsp vanilla extract
- 2 cups almond flour
- 1/2 tsp salt
- 1 drop almond extract & powdered sugar optional
Instructions
- Preheat the oven to 180 Degrees C, line an 8inch round tin with baking paper and brush with oil, set aside.
- In a large mixing bowl add the eggs and whisk until broken up. Add the sugar, vanilla, (almond extract if adding) and salt. Whisk until frothy and pale, around 3-4 minutes.
- Add the almond four and whisk again until smooth. Pour the batter into the prepared tin.
- Bake for 30 minutes or until a tooth pick inserted into the center comes out clean.
- Allow the cake to cool for 10-15 minutes before running a knife around the side and flipping over.
- Dust with powdered sugar once cooled and serve.
Notes
- If using small eggs make sure to increase the quantity by 2/3 more depending on the weight.
- Do not over bake this cake, once the tooth pick inserted comes out clean, let the cake cool in the tin for 10 minutes before turning over and letting it cool on a plate.
- Dust with powdered sugar only once it is cooled.