TARTA DE SANTIAGO (SPANISH ALMOND CAKE)
A delicious Spanish dessert made with almond flour. Gluten-free. In Spain, this Tarta de Santiago is served around the holidays or during the Semana Santa before Easter Sunday.
Provided by The Bossy Kitchen
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and set aside a 9-inch round tart pan.
- In a big bowl, beat the eggs and sugar together until the sugar is dissolved and the mixture is foamy.
- Add the lemon zest, cinnamon, almond flavor, and almond flour.
- Mix everything very well.
- Butter the tart pan.
- Place the mixture in the pan and bake at 350F for 30-35 minutes.
- Remove the cake from the oven, let it cool for few minutes, then dust it with powder sugar.
Nutrition Facts : Calories 449 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 77 milligrams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
SPANISH ALMOND CHERRY CAKE (TORTA DE ALMENDRAS)
This is a very light, excellent cake which is best eaten on the day it is made. (It will sink slightly as it cools.)
Provided by Olha7397
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter and flour an 8 or 9 inch cake tin.
- Stir together the sugar, almonds, cinnamon and flour.
- Add egg yolks, brandy and chopped cherries.
- Combine well.
- Beat the egg whites until stiff and fold them into the yolk mixture.
- Transfer to the prepared cake tin.
- Bake in a preheated 325°F oven for 30 minutes until the cake tests done.
- Let the cake cool in the tin for 15 minutes before unmolding.
Nutrition Facts : Calories 183.8, Fat 8, SaturatedFat 1.8, Cholesterol 142.7, Sodium 51.4, Carbohydrate 21, Fiber 1.1, Sugar 17.3, Protein 6.2
ALMOND TART (TARTA DE ALMENDRAS)
Provided by Teresa Barrenechea
Categories Nut Dessert Bake Wedding Fall Potluck Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly butter a 10-inch pie plate.
- In a blender, blend the sugar and lemon zest until they are well mixed. Add the almonds, and blend again until the almonds are ground fine. Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed. Transfer the mixture to a bowl.
- Add the flour, baking powder, and salt, and stir with a spatula or wooden spoon until the dry ingredients are incorporated. Scrape the batter into the pan, and smooth the top. Bake the tart on the center rack of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean but the tart is still moist. Let it cool on a wire rack.
- Spoon Sweet Basque Cream onto each plate, and set a tart wedge on top. Sprinkle with confectioners' sugar, and serve.
- Note: Almonds, easy to find in any supermarket, are most commonly sold raw or blanched. Buy raw almonds, if possible. Because you will be grinding the nuts, it doesn't matter whether they're whole or sliced when you buy them.
SPANISH GALICIAN ALMOND TORTE (TORTA DE ALMENDRAS SANTIAGO)
Make and share this Spanish Galician Almond Torte (Torta De Almendras Santiago) recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 1h35m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground.
- Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
- Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12.
Nutrition Facts : Calories 629.2, Fat 38.7, SaturatedFat 10.1, Cholesterol 157.4, Sodium 278.4, Carbohydrate 60.9, Fiber 5.8, Sugar 42.5, Protein 15.6
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