Tarta de Santiago
A traditional Spanish almond cake
Tarta de Santiago[edit | edit source]
Tarta de Santiago is a traditional Spanish cake originating from the region of Galicia. It is made primarily from almonds, sugar, and eggs, and is often flavored with lemon zest and cinnamon. The cake is typically decorated with the cross of Saint James, which is dusted onto the surface using powdered sugar.
History[edit | edit source]
The origins of Tarta de Santiago date back to the Middle Ages, with the earliest known recipe appearing in the year 1577. The cake is named after Saint James the Great, the patron saint of Spain, whose remains are said to be buried in the Santiago de Compostela Cathedral. The cake became particularly associated with the Camino de Santiago, a famous pilgrimage route leading to the cathedral.
Ingredients and Preparation[edit | edit source]
The main ingredients of Tarta de Santiago are ground almonds, sugar, and eggs. The almonds are typically blanched and finely ground to create a smooth texture. The mixture is combined with sugar and eggs to form a batter, which is then flavored with lemon zest and cinnamon. The batter is poured into a round cake pan and baked until golden brown.
Once cooled, the cake is traditionally decorated with the cross of Saint James. This is done by placing a template of the cross on the cake and dusting the surface with powdered sugar, leaving the shape of the cross visible.
Cultural Significance[edit | edit source]
Tarta de Santiago holds cultural significance in Galicia and throughout Spain. It is often served during Saint James's Day on July 25th, which is a public holiday in Galicia. The cake is also a popular souvenir for pilgrims completing the Camino de Santiago, symbolizing the completion of their journey.
Variations[edit | edit source]
While the traditional recipe is simple, variations of Tarta de Santiago exist. Some versions include a pastry crust, while others may incorporate additional flavors such as orange zest or brandy. However, the essential elements of almonds, sugar, and eggs remain consistent across variations.
Related pages[edit | edit source]
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