Almond Cake
The almond cake is a classic of pastry. We have from the well-known “tarta de Santiago” to much simpler recipes. Do you want to learn how to make a very quick almond cake for your guests? Well there they go!
Almond tart Santiago tart style
Ingredients:
- 250 g of Marcona almonds or another type
- 250g sugar
- 5 large eggs
- Zest of half a lemon
- 1 teaspoon ground cinnamon
- 1 splash of liqueur or cognac
- Butter for greasing
- Icing sugar for garnish
Utensils:
- 1 bowl
- Some rods
- 1 mincer
- Skillet (optional)
- 1 silicone spatula
- 1 removable mold
- Oven
- 1 strainer
preparation:
- Crush the almonds in 2 batches : one batch that has a texture similar to flour and the other that is somewhat thicker.
- Toast the almonds in a skillet or on the baking sheet. In this way, the almonds will take on more flavor and lose moisture.
- Beat the eggs and sugar. Add the zest of half a lemon, the ground cinnamon and the brandy or liqueur.
- Preheat the oven to 180ºC.
- Add the warm almonds to the egg mixture with a spatula and stir without beating.
- Butter a removable mold.
- Put the mixture in the mold.
- Put in the oven and cook for about 35-40 minutes.
- Take the cake out of the oven and when cool, sprinkle the entire surface with icing sugar. If you want you can make a template with the typical Santiago Cross. Place it on the cake and sprinkle with ground cinnamon and the rest of the cake with icing sugar. You will get an authentic Santiago cake!
Super simple almond cake
This cake is very easy to make, which is called “very helpful”. You can make it with ingredients that you have at home. Take note!
Ingredients:
- 1 package of Maria type cookies
- 250g sugar
- 250 g of Marcona ground almonds
- 3-4 medium eggs
- 1 tablespoon of soluble coffee (optional)
- 1 teaspoon cinnamon (optional)
- Butter to butter the mold
- To garnish: icing sugar, sliced almonds, cherries
Utensils:
- Fork
- Springform pan
- Bowl
- Shredder or a roller and a bag
- Blender
- Blender glass
- Oven
preparation:
- The first thing you have to do is preheat the oven to about 150 ºC.
- Grind the cookies with an electric crusher and if you don’t have it, place the cookies cut into pieces in a bag and roll them until you get the texture of breadcrumbs.
- Beat the eggs with a fork.
- Put all the ingredients in the blender glass and mix well.
- Line a removable mold with aluminum foil, this way you won’t get the mixture, previously buttered.
- Add your filling to the mold.
- Put in the oven for about 20 minutes.
- We advise you not to unmold it until it is at room temperature.
- You can garnish it with sliced almonds, sprinkled icing sugar, cherries, whipped cream …
Data of interest:
- It seems obvious but it is very important that you buy the almonds from a trusted site. A bitter almond can spoil the sweet one.
- If you sprinkle the icing sugar with a strainer, it will look much better on you.
- When you have to separate the whites from the yolks, use eggs just taken out of the refrigerator, because the membrane that covers the yolk will help you not to break it and mix with the white.
- Do not open the oven while it is cooking. It is very important that you know your oven well, the temperatures that we give you are only indicative.
