Spanish almond cake, dating from the Middle Ages, hides an intriguing story.
Its original name is Tarta de Santiago and if you like the taste of almonds and a little history, this version with low carbohydrate content is just for you.
As you enjoy this irresistibly delicious dessert, you can read a little below where it comes from.
Spanish almond cake Tarta de Santiago in keto style
Make homemade Spanish almond cake Tarta de Santiago entirely with low-carb ingredients. Enjoy not only its pleasant taste, but also its beautiful appearance. Here’s how to make it in a few easy steps.
Preparation time: 50 minutes
Servings: 8 pieces
Nutritional composition in 1 piece: 2 g of net carbohydrates, 22 g of fat, 10 g of protein and 254 calories.
- 5 eggs
- 140 g of steviol powder
- ½ tsp lemon peel
- 1 tsp cinnamon powder
- 280 g almond flour
- 2-3 tablespoons steviola powder for decoration
- ghee butter for greasing
Method of preparation:
- Preheat oven to 175 degrees.
- In a large bowl, beat the eggs and add the steviola powder.
- Using an electric mixer or hand-held wire whisk, beat the eggs and steviola until smooth.
- Add the grated lemon peel and cinnamon powder, stir again.
- Add the almond flour little by little. Stir with a spatula in a circular motion.
- Spread with butter Ghee round cake pan with a diameter of 25 and a falling bottom.
- Pour the cake mixture into it and spread evenly with a spatula.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick placed in the center of the cake comes out clean.
- Allow the dessert to cool before removing it from the pan.
- To decorate the cake traditionally, cut Santiago’s cross out of cardboard, then place it on top of the cake. Using a sieve, sift and distribute the steviola powder around the waist.
- Then carefully remove the paper cross and serve Spanish almond cake Tarta de Santiago.
- These two steps are not mandatory if you prepare it at home and not for a specific occasion.
The road to Santiago and the history of the Spanish almond cake “Tarta de Santiago”
Many people go on a spiritual journey to walk, and some even by bicycle or horse, El Camino de Santiago de Compostela (The Way of St. James).
This ancient pilgrimage route, which consists of a large network of trails throughout Europe, attracts hundreds of thousands of people.
Some travelers will enjoy the beautiful Iberian mountain range, while others will cross roads surrounded by vineyards or eucalyptus forests.
No matter which route you take, all roads lead to Galicia – a breathtaking area hidden in northwestern Spain.
What do travelers expect at the end of this pilgrimage after meeting the steps of the Cathedral of Santiago de Compostela? A thick, slightly sweetened almond cake called Tarta de Santiago, which people have been consuming for centuries.
People who climb the Camino, arriving there as a final destination, pay homage to St. James, consuming a piece of Spanish almond cake Tarta de Santiago.
Origin of Spanish almond cake Tarta de Santiago
The origin of Tarta de Santiago, like many old traditions, is quite unclear. Most people claim that the cake was brought to Galicia by a devotee and was subsequently consumed by those traveling to the cathedral.
Written references to this cake have existed since 1577, when it was called a real cake or “royal cake”.
The first recorded recipe for tart de almendra or “almond cake” appeared only in 1838.
Most dessert recipes in the Iberian Peninsula require the use of three simple ingredients: eggs, almonds and sugar.
The healthy, crispy crust of the cake, due to the lack of flour or aeration in the dough, makes it a lasting breakfast on the go for tourists on the Camino de Santiago.
And almost everyone agrees that the density of the cake makes it an ideal dessert for a cup of hot armored coffee.
While the recipe for the cake itself is simple, its decoration, the outline of the cross of St. James, distinguishes it. This particular cross is known as espada, a hybrid between sword and cross.
It can be made by carefully placing either a template or a cross in the center of the cake and then sprinkling with powdered sugar (or steviol powder for those who follow a keto diet).