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Loading...| 1 ½ cups Almond Flour | |
| 6 large eggs, separated | |
| 1 1/4 cups sugar | |
| Grated zest of 1 large orange (2 generous Tbl) | |
| 1.5 tsp Pure Almond Extract | |
| ½ tsp Baker's Salt | |
| Confectioners' sugar for dusting |
Tarta de Santiago is a Spanish almond cake that’s a dream to make and even dreamier with each bite. This cake is naturally gluten free and has lovely brightness from orange zest and full rich almond flavor thanks to Pure Almond Extract. It’s delicate and just perfect for pairing with coffee or tea.
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| 1. | Beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the almond flour and mix very well. |
| 2. | Using an electric mixer, beat the egg whites until stiff peaks form. Stir and completely incorporate ½ cup of the egg whites into the almond-egg yolk mixture to lighten and loosen it a bit. Then fold the remaining egg whites in very carefully, taking care not to deflate. You should still see a few white streaks. |
| 3. | Grease an 11-inch springform pan with nonstick spray 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. |
| 4. | Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, split the cake in half (creating two layers) and spoon a layer of apricot or raspberry preserves in the center. |
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