Nothing is known about the consumption of almonds in Galicia during the Middle Ages, but we know that the food shortages that made him a luxury reserved for few. The first record we have of using this "almond cake, the cake we know today as of Santiago, is from 1577 during a visit to D. Pedro de Porto Carrero at the University of Santiago, but was then called "real cake" the preparation and the proportion of ingredients was thinking about what we call today "Tarta de Santiago." The first recipes are from reliable notes Luis Bartolomé de Leyba dating from 1838 under the heading "Almond Cake."
The origin of the Cross of Santiago represented on its surface dates from 1924 in which the Compostela "Mora House" begins to decorate cakes, almonds, which would be its characteristic silhouette, achieving great success in Galicia and the rest of Spain.
On 3 March 2006 Santiago cake entered in the Register of Protected Geographical Indication.
Source: Wikipedia.
TRADITIONAL my land, well known by everyone but I can not put in my recipe and also sure there is someone who does not know it ... Let
the recipe
Ingredients:
- 375g almond sugar 375g
- 6 eggs zest of one lemon
- 1 / 2 teaspoon cinnamon
Preparation:
We spread a mold (28cm) with butter and set aside.
put in a bowl of almonds, sugar, lemon zest and cinnamon ...
Stir until everything is homogeneous. Add the beaten eggs with whisk. Stir again to incorporate ...
Once well blended, pour the resulting mass into the mold that we booked. Enter a preheated oven at 180 º C for 30 minutes. Check by clicking on the center with a toothpick. If it comes out clean the cake is ready.
let cool completely and place the cross of Santiago on top. Generous sprinkle of powdered sugar, we removed the cross and serve.
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