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Tarta De Santiago Recipe

Tarta de Santiago is a no nonsense almond cake that requires little time and even less skill or effort. Naturally gluten-free cake for the long weekdays.

As I currently have some time, I was searching on the web last week. In need of fresh, exciting thoughts, inspiring dishes that I’ve never used before, to amaze my loved ones with. Looking for quite some time unfortunately could not come across lots of interesting things. Just before I wanted to give up on it, I found this delightful and simple treat simply by chance. It seemed so tempting

on its snapshot, it called for prompt actions.

It was simple enough to imagine just how it is created, how it tastes and just how much my hubby might like it. Actually, it is rather simple to delight the man when it comes to cakes. Anyhow, I went to the page: Suncakemom and then used the precise instuctions which were combined with wonderful images of the operation. It really makes life rather easy. I can suppose it’s a bit of a hassle to take snap shots in the middle of cooking in the kitchen as you will often have gross hands so I pretty appreciate the time and energy she placed in for making this post .

That being said I’m encouraged to present my own, personal formulas similarly. Many thanks for the idea.

I was tweaking the initial recipe create it for the taste of my loved ones. Need to mention it had been an awesome outcome. They loved the flavour, the overall look and enjoyed having a delicacy such as this in the midst of a stressful week. They quite simply wanted even more, a lot more. So next time I am not going to make the same mistake. I am going to twin the quantity to get them happy.

Gluten Free Almond Cake first posted on SunCakeMom.

Pre-heat oven to 350°F / 180°C.

Prepare round cake form with a parchment paper.

Prepare dry ingredients, grind almond if needed.

Wash lemon and grate the skin to get the zest.

Combine ground almond, lemon zest and cinnamon together.

Break the eggs and mix them with the honey.

Pour dry ingredients into the egg mixture and stir them well to get an even mixture.

Pour the batter into the cake form and put it in the pre-heated oven for 12-15 minutes to bake.

Take it out of the tin onto the cooling rack to cool down.

Place the cross shape in the middle and sprinkle ground almond around it.

Take the cross off and the cake is ready to be served.

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