Torta De Santiago Recipes

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.

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 in layer pans and bake at 350 degrees for 45 minutes or until the cakes are well browned.
• Cool briefly, then remove the cakes from the pans.
• coat with powdered sugar and nuts (optional).

Steps:

• Preheat the oven at 175º C (347º F). Use dark colored springform pan. In a bowl pour the sugar, almonds, cinnamon and lemon zest or other essence. Mix ingredients well with a fork. Add the eggs and mix well with a spoon or rubber spatula, but do not whisk, only make sure all the ingredients are blended Spread the butter on the mold and pour the mix in it. Put the mold in the oven at 170º C (338º F) for 40 minutes until the surface is toasted and golden When the cake is done remove from the oven and let it cook before unmolding. When the cake is cold put the paper cross on top of the surface and sprinkle icing sugar evenly using a sieve.