Dive into the rich and aromatic world of the Santiago Cake, a traditional Spanish almond cake that is delightfully simple to make and completely gluten-free. Originating from Galicia, this cake is made with finely ground almonds instead of flour, making it a superb option for those avoiding gluten. Enhanced with the zest of fresh lemons and a hint of cinnamon, this cake is not only flavorful but also incredibly moist and tender, offering a delectable treat that almond aficionados will adore.
Why You’ll Love This: Santiago Cake is celebrated for its dense, rich texture and profound almond flavor, complemented by the refreshing zest of lemon and the warm spice of cinnamon. This cake’s simplicity allows the natural flavors of the almonds to shine through, while the addition of powdered sugar on top adds a sweet, decorative touch. It’s a versatile dessert that fits beautifully into any meal, from a festive celebration to a cozy family tea time.
Perfect Occasion: Given its elegant simplicity and rich flavor, Santiago Cake is perfect for a variety of occasions. It’s a fantastic choice for holiday meals, especially during Christmas and Easter. It also makes a wonderful dessert for dinner parties or as a special treat to enjoy after a tapas meal. Its gluten-free nature makes it suitable for those with dietary restrictions, ensuring everyone can indulge in its delightful taste.
Decoration Tips: Santiago Cake traditionally features the cross of St. James dusted in powdered sugar on top. You can achieve this by placing a paper stencil of the cross on the cake and dusting with powdered sugar, then carefully removing the stencil to reveal the design. For added flair, you can garnish with lemon zest or a few whole almonds placed around the edge of the cake.
Ingredients:
- 190g almonds (or almond flour)
- 180g powdered sugar, plus extra for dusting
- 3 eggs
- Zest of 2 lemons
- A pinch of cinnamon (optional)
- Prepare the Batter:
- In a mixing bowl, whisk together the eggs, powdered sugar, and lemon zest until light and fluffy.
- If using whole almonds, grind them finely in a food processor. Gently fold the almond flour into the egg mixture, incorporating from the bottom up to keep the mixture airy. Add a pinch of cinnamon if desired.
- Bake the Cake:
- Preheat your oven to 180°C (356°F).
- Pour the batter into a 22/24 cm diameter cake pan lined with parchment paper.
- Bake for about 30 minutes, or until a skewer inserted into the center comes out clean.
- Finish and Serve:
- Allow the cake to cool completely in the pan. Once cool, carefully remove from the pan and transfer to a serving plate.
- Dust the top of the cake with powdered sugar, optionally using a stencil for traditional decoration.
Enjoy this exquisite Santiago Cake, a gluten-free delight that captures the essence of Spanish baking with its simple yet rich almond flavor enhanced by fresh lemon zest. This cake is sure to become a cherished recipe for anyone who tries it!
