miércoles, 30 de enero de 2013

Santiago Cake

Nothing is known about the use of almonds in Galicia (Spain) during the Middle Ages, but it is known that the scarcity of food made ​​it a luxury reserved for the few. In the Middle Ages it was called Real cake.


- 250 gr of raw ground almonds.
- 250 grams of sugar.
- 5 large eggs.
- The skin peel of half a lemon.
- 3 grams of cinnamon powder.
- 1 tablespoon icing sugar.
- 1 slice of unsalted butter for pan.
- 1 round springform pan of 22 cm in diameter and a cross of Santiago made ​​with paper.


- Put heat the oven to 175 º.
- In a bowl put the sugar, ground almonds, cinnamon and lemon zest. Mix everything well with the help of a wooden spoon.
- Add the eggs and mix well so that the ingredients are well combined.
- Take the pan and rub some butter.
- Pour the batter into the pan and put it to bake at 170 degrees for 50 minutes until top is golden brown.
- When the cake is baked take it out and let it cool before removing the mold.

- Once cool, take it out of the mold, put up the Cross of Santiago and sprinkle over the icing sugar.
- Remove the paper carefully cross that not drop the cake over all the sugar has over the paper template and ...Ready to serve!

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