This year, I’m going to walk the Camino de Santiago, about 800kms between Saint Jean Pied de Port (in France) and Santiago de Compostela (in Spain).
So, apart from starting to walk as much as I can, climb as many stairs as I can and basically try not to wonder too much about the enormity of this adventure, I need to build up my food intake…hahhaha! Any excuses really to eat…
I had friends over for dinner Friday, one of them who has completed the Camino last year. This was the occasion to ask lots of questions, and in my case, the most important one regarding bladder pit stops… because, really, nobody cares about blisters…
Dinner was Spanish, with paella to start (recipe on this blog) and then, a new cake, from a cookbook called “My Barcelona kitchen”.
This Tarta de Santiago (traditional Galician almond tart) was so easy to make and so yummy. I wasn’t sure about it at first, but it turned out well and it was even better a couple of days later.
oil or butter, for greasing
250g ground almonds
250g eggs (weighed when cracked, without shells)
finely grated zest of 1 lemon
1½ tablespoon brandy
4-5 tablespoons icing sugar
- Preheat the oven to 180°C. Rub a small amount of oil or butter around a 24cm cake tin and line with baking paper.
- Put the ground almonds and sugar into a large bowl and mix to combine.
- Put the eggs, lemon zest and brandy in a separate bowl and mix to combine.
- Make a well in the centre of the almond mixture and pour in the egg mixture. Mix all the ingredients together, then beat for 5 minutes. (I used a hand-held beater).
- Pour the tart mixture into the prepared tin and bake on the middle shelf of the oven for 30-40 minutes. To test that the tart is cooked, insert a skewer into the centre, count to three and remove it. If the skewer comes out clean, the tart is cooked; if not, cook in 5-minute increments until the skewer tests clean. Allow the tart to cool completely before removing from the tin.
- Put the tart onto a wire cooling rack and place a cut out of the St Jams Cross in the centre of the cake. Use a sieve to sprinkle over a generous amount of icing sugar, then very carefully remove the paper cross template and serve.
I would have put a bit more lemon zest. The cake is cooked when the edges detach themselves slightly from the tin. And it is more a cake than a tart really.
Yes, I know, I’m not so good at template icing…