The first written record of this cake is from 1577 and is thought to have originated in wealthy households in the 16th and 17th centuries in Galicia, Spain when families wanted to incorporate exotic ingredients like almonds and sugar into their cuisine. It…
What you'll need
Ingredients
INGREDIENTS
240 grams (1 cup plus 2 tablespoons) white sugar
3 large eggs, plus 3 large egg whites
1/2 teaspoon kosher salt (or 1/4 tsp table salt)
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
250 grams (2 1/2 cups) blanched almond flour
35 grams (3 tablespoons) turbinado or demerara sugar
37 grams (1/3 cup) sliced almonds, chopped
The method
Directions
01
Heat the oven to 350F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.
02
In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously until well combined, 30 to 45 seconds; the mixture will be slightly frothy and the sugar will not be fully dissolved. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the crust feels firm when gently pressed with a finger, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes.
03
Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Tarta de Santiago (Spanish Almond Cake)
Prep
Cook
Yield
The first written record of this cake is from 1577 and is thought to have originated in wealthy households in the 16th and 17th centuries in Galicia, Spain when families wanted to incorporate exotic ingredients like almonds and sugar into their cuisine. It…
Ingredients
INGREDIENTS
240 grams (1 cup plus 2 tablespoons) white sugar
3 large eggs, plus 3 large egg whites
1/2 teaspoon kosher salt (or 1/4 tsp table salt)
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
250 grams (2 1/2 cups) blanched almond flour
35 grams (3 tablespoons) turbinado or demerara sugar
37 grams (1/3 cup) sliced almonds, chopped
Cook Like James · The method
Directions
1
Heat the oven to 350F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.
2
In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously until well combined, 30 to 45 seconds; the mixture will be slightly frothy and the sugar will not be fully dissolved. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the crust feels firm when gently pressed with a finger, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes.
3
Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving.
Cook Like James
Tarta de Santiago (Spanish Almond Cake)
Prep
Cook
Yield
The first written record of this cake is from 1577 and is thought to have originated in wealthy households in the 16th and 17th centuries in Galicia, Spain when families wanted to incorporate exotic ingredients like almonds and sugar into their cuisine. It…
Ingredients
INGREDIENTS
240 grams (1 cup plus 2 tablespoons) white sugar
3 large eggs, plus 3 large egg whites
1/2 teaspoon kosher salt (or 1/4 tsp table salt)
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
250 grams (2 1/2 cups) blanched almond flour
35 grams (3 tablespoons) turbinado or demerara sugar
37 grams (1/3 cup) sliced almonds, chopped
Directions
1
Heat the oven to 350F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.
2
In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously until well combined, 30 to 45 seconds; the mixture will be slightly frothy and the sugar will not be fully dissolved. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the crust feels firm when gently pressed with a finger, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes.
3
Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving.
