These are our three great recipes of the Tarta de Santiago (and you will want to make them all)
Talking about Tarta de Santiago is the same as talking about Galicia. Many call Compostela to this lavish almond tart that, together with the Mondoñedo tart and the Allariz cake, make a perfect team for almond lovers. Its ingredients are basic, something that puts us within easy reach when it comes to encouraging us to prepare it because with a single visit to the supermarket we ensure everything necessary. There are no excuses.
One of the characteristics of the Tarta de Santiago is that the base and the filling are baked at the same time, which saves considerable time and makes the production process child's play (or almost). With a crispy crust, but soft on the inside, these are our three great recipes for the Tarta de Santiago. You are going to want to do them all.
Santiago tart recipe
Ingredients for a 22 cm mold: For the base: 250 g of loose flour, 300 g of butter at room temperature, 175 g of icing sugar, a pinch of salt, 1 egg, 250 ml of milk and a pinch of vanilla.For the filling: 200 g of ground almonds, 200 g of sugar, 1/2 grated lemon (the skin, only the yellow), 50 g of butter and 4 eggs.
Preparation: We start at the base, working the butter in a bowl until obtaining a point of ointment. Then we incorporate the rest of the ingredients in this order: icing sugar, salt, vanilla, egg and milk. Once we have obtained a cream, we incorporate the flour with a single blow and mix with energy until we obtain a smooth dough, but it is slightly crumbly. We unite the dough into a ball, wrap in transparent film and let it rest in the fridge for an hour. Meanwhile we prepare the filling, mixing the almond with the sugar and the lemon zest. Add the eggs one by one and finally the butter in the ointment. We let it rest for half an hour. We roll out the dough from the base with the help of a rolling pin on a surface sprinkled with icing sugar. We cover the mold with it and remove the remaining dough, cutting it with a knife. Fill and put in the oven, pre-heated to 170ºC, where we cook for 45 minutes. If we see that it gilds long before the time we can put an aluminum foil on top. When we take it out, let it cool before decorating icing sugar.
Link | Santiago tart recipe
Traditional Santiago cake, Galician recipe
Ingredients for a 26 cm mold: For the base: 50 ml of whole milk, 50 ml of sunflower oil, 130 g of wheat flour, 25 g of sugar and a pinch of salt. For the filling: 4 eggs, size L, 200 g of ground almonds, 200 g of sugar, zest of ½ lemon and icing sugar to decorate.
Preparation: We begin by preparing the base dough. To do this, in a bowl we mix the oil with the milk, wheat flour, sugar and salt. We remove with a fork until we see that a soft and soft dough is forming. We cover it with a cloth and let it rest for half an hour. When the resting time passes, lightly flour a baking paper, place the dough and cover with another on top. We stretch the dough with a rolling pin until it is very fine, about three millimeters thick. We remove the top paper and turn the dough over the removable cake pan. We equalize the edges and cut with a knife the excess pieces to leave it at the height of the mold. Pre heat the oven to 180ºC. For the filling we put the eggs, the sugar and the lemon zest in a bowl and beat with rods until they have doubled in volume. Then we add the ground almond and stir, mixing everything very well. We pour over the base mass and equalize the surface. Bake for 35 minutes. When the cake is cold we remove it from the mold and put the template of the Cross of Santiago centered, sprinkle with icing sugar on the entire surface and carefully lift the cardboard from the template so that the drawing is marked.
Link | Traditional Santiago cake, Galician recipe
The recipe for the Santiago cake that I was taught at the School of Hospitality
Ingredients for a 22 cm mold: For the base: 125 g of butter, 65 g of sugar, a pinch of salt, half a teaspoon of vanilla essence, 1 M-size egg, 165 g of wheat flour. For the filling: 200 g of ground almonds, 200 g of sugar, zest of one lemon, 2 eggs size M, 3 egg yolks size M, 25 g of butter and icing sugar to decorate.
Preparation: We begin by preparing the base dough so that it can rest in the fridge. We soften the butter and add the sugar, a pinch of salt and half a teaspoon of vanilla essence. We stir until homogeneous. Add the egg and stir again. When it is well integrated we incorporate the flour (all at once), stir and work with our hands until we obtain a homogeneous mass. We form a disc with it, wrap it in plastic wrap and let it rest in the fridge for 20-30 minutes so that it takes shape. For the filling, mix the almond, sugar and lemon zest. We add the eggs, one by one, mixing well before incorporating the following. We do the same with the yolks. Finally we add the melted butter and stir gently until a homogeneous mixture is obtained. We roll out the base mass with a rolling pin and line the mold. We remove the excess from the edges and prick the base with a fork. Pour the filling inside and cook at 180ºC, in a pre-heated oven, for about 40-45 minutes. If the surface becomes too brown, we cover it with aluminum foil. Let cool before removing from the mold and polishing with icing sugar and the Santiago cross.
Link | The recipe for the Santiago cake that I was taught at the School of Hospitality
As you can see, it is not a light cake (although, well thought, is there any that is?), But if you are friends of the almond, the Santiago Cake is, without a doubt, your cake. Frankly delicious in any of its three versions. Which one are you going to start with?Tags: Vegetables And Legumes Desserts Meats And Birds