Recipe for Torta De Santiago
Hardware shops in Santiago de Compostela sell the metal crosses to get the characteristic shape on top of the tart. But you can cut a stencil out of cardboard. I ate this tart every day as part of the Pilgrims menu and was surprised at the variations in texture and flavour in what is a simple straightforward recipe. I've made it three times and each time it came out different. This is a flexible recipe if you have a bigger or smaller tart tin: the ratio is equal parts egg, sugar and almond meal.
Serves 8 to 10
- 6 egg yolks
- 250 g caster sugar
- 250 g almond flour
- Zest of 2 citrus lemon, orange, bergamot, whatever is in season
- 2 tbsps of orange flower water
- 1 tsp cinnamon
- 6 egg whites whisked to soft peaks
- Icing sugar to decorate
Preheat the oven to 170ºC
Whisk the yolks and sugar together.
Add the rest of the ingredients except the egg whites.
Whisk the egg whites into soft peaks
Fold the whites gently into the mixture.
Pour into the tart tin and bake for 35 minutes.
Remove from the oven and let it cool.
Place the cross on top and dust the tart with icing sugar. Remove the cross and serve.
Will last a week.