Santiago Cake
Baking and Desserts • Indonesian
Description
A traditional dessert from the capital of Galicia — Santiago de Compostela. The cake is named after the patron saint of Spain — Saint James (the Apostle), which is why its main decoration is the imprint of the symbol of this saint, a cross in the shape of a blade, on a surface dusted with powdered sugar. The filling includes almonds, sugar, and beaten eggs. To enhance its already rich flavor, orange juice, lemon zest, and cinnamon are added. With its delicate texture, pleasant almond aroma, and memorable taste, it is best enjoyed in the company of a glass of sweet sherry.
Ingredients
- Almond 5 oz
- Sugar 5 oz
- Oranges 1 piece
- Lemon 1 piece
- Chicken Egg 4 pieces
- Cinnamon ½ spoons
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Separate the egg yolks from the egg whites.
Step 3
Beat the egg yolks with 50 grams of sugar and the zest of lemon and orange until light and fluffy.
Step 4
Add almond flour and cinnamon, and mix until well combined.
Step 5
In another bowl, beat the egg whites with the remaining sugar until stiff peaks form.
Step 6
Fold in a quarter of the egg whites into the almond mixture, then add another quarter and fold in again, followed by the remaining egg whites.
Step 7
Grease the pie dish with butter.
Step 8
Place the dough in the baking dish. Bake the pie in an oven preheated to 340°F for 40 to 50 minutes. To check if it's done, poke the pie with a toothpick: if it comes out dry and not sticky, the pie is ready.
Step 9
Let the finished pie rest for 10 minutes, then remove it from the pan and cool it on a wire rack.
Step 10
If desired, cut out a Santiago cross from paper, place it as a stencil on the cooled pie, and dust with powdered sugar.
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