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Tarta de Santiago (almond cake)

Preparation

Beat the eggs with the sugar until foamy. Add the butter and continue to beat well. Add the finely-ground almonds and the lemon rind. Pour into a flat, greased pan and bake at a high temperature. When golden, remove from the oven and leave to cool. Place a template in the shape of the Santiago cross on top and sprinkle the cake with icing sugar. Lift the template, leaving behind the imprint in the sugar.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Spanish recipe: Almond cake. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 1,140
Energy (kJ): 4,770
Protein (g): 19.5
Fat (g): 91.2
Carbohydrates (g): 64.4
Magnesium (mg): 168.8
Vitamin A (μg): 591.4
Vitamin E (mg): 14.6

Information provided by: The Spanish Nutrition Foundation (FEN)

 

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