Tarta de Santiago Recipe

Recently, we invited our Spanish friends to dinner. I prepared something from the best examples of Turkish cuisine as much as I could. When we talked a lot about food at dinner, Lorena said that you should definitely try our tarta de santiago. I've heard of it before but never eaten. After a week, she made a tarta de santiago and sent it, thank you. We could not get enough of the taste while eating. I immediately asked for the recipe. It has become our favorite dessert lately.

There is sugar in it, yes, but it is less irritating than regular cakes since it does not contain oil and flour. Both psychologically and digestively :)

Its ingredients are quite scarce, but it is not a cheap recipe. Because it contains 250 grams of almonds. If you have an almond tree in your garden you have lived, then it is almost free.

You can buy almond flour in the form of almond flour or you can grind the almond yourself. You should use unsalted, unshelled, raw almonds. If you have shelled almonds, how do you separate the almond shell? you can watch the video.

Can I use cinnamon?

I could have sworn there was cinnamon in the first tarta de santiago Lorena sent, but she insisted that it wasn't. In my next attempts, I tried with and without cinnamon, the cinnamon one seemed better to me. When I researched, I saw that there was no cinnamon in the original recipe, but there were people who used it.

Does it smell eggs?

I did not write it in the recipe, but if you like, you can add half a teaspoon of cinnamon. The amount of eggs is high, yes, but if you do not use stale eggs, the egg will not smell, don't worry.

I made the recipe in this order without thinking, because it was easy for me that way. But you can also beat the sugar and eggs like you would make a regular cake, the order doesn't matter after the sugar melts.

Yes, there is no baking powder in the recipe.

Since there is no flour in it, it tends to stick to the bowl, so oil your bowl very well and cover the bottom and sides with greaseproof paper.

Clamped mold is not necessary, you can use any container, but it makes it easy to take out the clamped mold and put it on the serving plate. Since it is not a very flexible dessert, unwanted accidents may occur while removing it from other molds.

It takes a while to cook inside. It doesn't work in every oven, but it happened that even though it's very fried on the outside, if the inside is still raw, you can cover it with greaseproof paper and reduce the temperature by 10 degrees and continue cooking.

Enjoy...

Bon Appetit...