ALMOND CAKE
Provided by Claudia Roden
Categories Cake Dessert Bake Easter Mother's Day Almond Spring Summer Shower Engagement Party Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 7
Steps:
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
TARTA DE SANTIAGO (GALICIAN ALMOND TART)
Steps:
- Beat together the egg, sugar and 1 to 2 tablespoons of warm water until light and creamy. Gradually fold in the flour until the mixture leaves the sides of the bowl clean. For the filling, beat together the eggs and sugar until creamy. Fold in the lemon rind, ground almonds and cinnamon. Roll out the pastry to 1/8-inch thick on a floured work surface. Line a greased, loose-bottomed 10-inch tart pan with the pastry. Prick it all over with a fork and spoon the filling on top. Bake in a preheated oven at 355 degrees F for about 30 minutes, until golden brown. Leave the almond tart to cool in the pan. Once cool, transfer it to a serving plate and sprinkle with confectioners' sugar before serving. A St. James' cross template can be used, if liked.
SPANISH GALICIAN ALMOND TORTE (TORTA DE ALMENDRAS SANTIAGO)
Make and share this Spanish Galician Almond Torte (Torta De Almendras Santiago) recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 1h35m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground.
- Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
- Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12.
Nutrition Facts : Calories 629.2, Fat 38.7, SaturatedFat 10.1, Cholesterol 157.4, Sodium 278.4, Carbohydrate 60.9, Fiber 5.8, Sugar 42.5, Protein 15.6
TORTA DE SANTIAGO - ALMOND TORTE
From http://www.tienda.com/recipes/tortadesantiago.html "This delicious almond cake originates in the medieval pilgrimage town of Santiago de Compostela in Galicia, the northwest part of Spain."
Provided by ThatSouthernBelle
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. Beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites. Pour into 2 greased 8 inch layer pans and bake at 350 F for 45 minutes or until the cakes are well browned. Cool briefly, then remove the cakes from the pans.
- To make topping, whip 1/2 pint of whipping cream, 1/4 teaspoon sugar, 1 teaspoon very strong brandy (optional) until stiff. Spread between the cake layers, then coat the top and sides of the cake. Garnish with chopped almonds.
- An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4" Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar.
Nutrition Facts : Calories 331.1, Fat 19.4, SaturatedFat 2.5, Cholesterol 185.1, Sodium 157.7, Carbohydrate 30.9, Fiber 3.4, Sugar 26.7, Protein 11.8
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