Santiago Cake

Ingredients

Units %
Group 1
White Sugar 1100g 0
Orange Zest 385g 0
Lemon Zest 385g 0
Egg Yolk 880g 0
Almonds Ground 1540g 0
Almond Essence 18g 0
Cinnamon 18g 0
Group 1 total 0
Group 2
Egg White 953g 0
White Sugar 458g 0
Group 2 total 0
Topping
Icing Sugar 616g 0
Topping total 0

Working Method

Group 1
  1. Cream together the sugar, zests and egg yolks until light and fluffy.
  2. Stir in the ground almonds, essence and cinnamon.

Group 2
  1. Whisk together the egg whites and sugar until stiff.
  2. Add one-quarter of whipped egg whites into Group 1 and beat together.
  3. Add a second quarter of the whipped egg whites to the mixture and repeat.
  4. Add the remaining whipped egg whites and fold in slowly until fully combined.
  5. Scale the mixture into a prepared Sponge tin and bake at 160° C for ± 40 minutes.
  6. Remove from tins and allow to cool on a wire rack.
  7. To follow the time-honoured tradition of decoration, find the shape of the St James cross using the internet and print it out. Cut out the middle of the cross to use as a stencil.
  8. When the cakes is cooled completely, place the cross stencil in the middle and dust the cake with the icing sugar.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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