Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Tarta De Santiago.
Hope you are all having a good weekend. Last week was tough with hospital appointments for me and an out of hours trip to the vet with Ollie cat. Luckily he is on the mend now and this weekend is shaping up to be much better. Next week is my last week in at work before I take an extended break over Christmas of three weeks – really looking forward to the time off to just chill out.
Today’s recipe is really special. I am lucky enough to have lovely friends in Spain who all enjoy and cook amazing food. They have shared their recipe for Tart de Santiago which is usually naturally gluten free and dairy free. I love this cake, it is super light and fluffy but slightly crisp outside. Definitely one to try out if you haven’t had it before.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Tarta De Santiago then you might like to try one of my other baking recipes:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Tarta De Santiago (Gluten & Dairy Free)
Ingredients
Instructions
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Preheat the oven to 170 oC and grease a 8" cake tin
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Place 180g of the caster sugar, ground cinnamon, orange zest, lemon zest and 6 egg yolks into a large bowl
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Beat until light and fluffy
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Stir in the ground almonds
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In a clean bowl place the egg whites and beat until stiff
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Beat in the remaining caster sugar
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Gently fold into the ground almond mixture
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Pour into the cake tin and bake for 30 minutes
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Remove from the oven and allow to cool completely
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Dust the top with icing sugar, you can use a stencil to get the traditional St James Cross shape on top of the cake
