Tarta de Santiago (Almond Cake) - Elevated
Traditional Galician almond cake with a delicate orange blossom and cinnamon infusion, served with almond praline and vanilla gelato.
10 ingredients
7 steps
Ingredients
- 1300g ground almonds (blanched)
- 2300g caster sugar
- 36 large free-range eggs
- 4Zest of 2 oranges
- 51 tsp orange blossom water
- 61 tsp ground cinnamon
- 7Pinch of sea salt
- 8Icing sugar (for the St James cross)
- 9100g almond praline (caramelised almonds, crushed)
- 104 scoops premium vanilla gelato
Instructions
- 1Preheat oven to 170°C. Grease and line a 22cm round cake tin.
- 2Whisk eggs and caster sugar together until pale and thick (5-6 min with electric mixer).
- 3Fold in ground almonds, orange zest, orange blossom water, cinnamon, and salt gently until combined.
- 4Pour into prepared tin. Bake 35-40 min until set and lightly golden. Cool completely in tin.
- 5Place the Cruz de Santiago template over the cooled cake. Dust heavily with icing sugar, then carefully remove template.
- 6Make almond praline: heat sugar to caramel, add whole almonds, pour onto parchment, cool, then crush coarsely.
- 7Slice cake and plate with almond praline crumble and a scoop of vanilla gelato. Garnish with orange blossom petals.