Cinnamon Torta de Santiago Gluten free

Line the base of a 28cm cake tin

Butter and flour sides

(1.5times the recipe for the lid of the 30cm round shallow casserole )

 

250g ground almonds

6 eggs, separated

250g caster sugar

2 tsps cinnamon

Grated zest of 1 orange

Grated zest of 1 lemon

4 drops almond essence

 

Pre heat oven 180c/gas4

 

METHOD

  1. Whisk the egg yolks with the sugar to a thick cream to the ribbon stage .
  2. Beat in the orange and lemon zests and almond essence.
  3. Fold in  the ground almonds and cinnamon
  4. Whisk the egg whites until stiff and fold them into     the egg and almond mixture
  5. Place the mixture in the prepared tin or shallow casserole
  6. Place the cake in the oven for approx. 40 mins or until golden and firm to touch
  7. Leave to cool before turning out. Dust the top with icing sugar.
  8. If you like, cut the shape of a Santiago cross or festive design out of paper and place it in the middle of the cake then dust with icing sugar.

 

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