Hello, beautiful soul,
Today, I’m thrilled to share a slice of my kitchen adventures with you, where I recently embraced the warmth and zest of Spanish cuisine by baking a delightful Tarta de Santiago. This traditional Spanish almond cake, originating from the region of Galicia, is not only a testament to the rich culinary heritage of Spain but also a beacon of simplicity and health in the world of desserts.
The Tarta de Santiago, or St. James Cake, is steeped in history, with its origins tracing back to medieval times. It’s traditionally adorned with the cross of Saint James, making it a staple during the Feast of Saint James and a beloved treat for pilgrims journeying to Santiago de Compostela. What captivates me about this cake is not just its cultural significance but its incredibly simple yet profound ingredients list: almonds, sugar, and eggs, each playing a pivotal role in creating a dessert that’s both nourishing and satisfying.
In my quest to make a healthier version of this cherished recipe, I made a few mindful adjustments while keeping the soul of the Tarta de Santiago intact. Here’s how I embarked on this culinary journey:
- Whisking Eggs with Sweetener: I started by beating the eggs with a sweetener. In place of traditional sugar, I opted for a healthier alternative to keep the glycemic index in check, ensuring that every bite was as guilt-free as it was delicious.
- Almond Flour & Cinnamon: Next, I gently folded in the almond flour and a dash of cinnamon. Almond flour, rich in good fats and protein, not only provides a moist, tender crumb but also infuses the cake with a subtle nuttiness that’s absolutely divine. Cinnamon added a warm, spicy note, enhancing the overall flavor profile.
- Baking: The batter was then poured into a prepared pan and baked at 350°F for about 30 minutes, transforming into a golden, aromatic masterpiece that was both visually and olfactorily enticing.
- Nutritional Wisdom: It’s important to note that while this cake is indeed higher in calories, these are calories that count. The almond flour is a powerhouse of healthy fats and protein, providing sustained energy and nourishment. Every slice is a reminder that not all calories are created equal, and that good calories, like those in this cake, fuel our bodies with the quality nutrients it deserves.
Reflecting on this baking experience, I’m reminded of the beauty of traditional recipes and the ways in which they can be adapted to fit a healthier lifestyle without sacrificing flavor or pleasure. The Tarta de Santiago, with its rich history and simple elegance, is a perfect example of how food can be both a joy to the senses and a boon to our well-being.
I hope this inspires you to explore traditional recipes through a health-conscious lens, finding ways to nourish your body while delighting your palate. Remember, beautiful soul, that the journey to wellness is not about deprivation but about finding balance and joy in every bite.
Until next time, may your kitchen adventures be both nourishing and delightful.
With love and light,
Luciana
Spanish Almond Cake
Ingredients
- 1 cup sweetener I used erythritol to keep it healthy and sugar-free
- 2 cups almond flour a fantastic gluten-free alternative full of nutrients
- 4 eggs rich in protein and essential vitamins
- 1 tsp cinnamon optional, but highly recommended for that warm, comforting flavor
Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (about 180°C). This ensures your cake cooks evenly and beautifully.
- Mix Eggs with Sweetener: In a large mixing bowl, crack the eggs and add the cup of sweetener. Whisk them together until the mixture is well combined and slightly frothy. This process not only blends the ingredients but also helps to incorporate air, making your cake lighter.
- Add Almond Flour and Cinnamon: To the egg and sweetener mixture, gently fold in the 2 cups of almond flour. If you’ve decided to add that teaspoon of cinnamon, now is the time to sprinkle it in. Mix everything together until you have a smooth and homogenous batter. The almond flour not only adds a nutty depth to the cake but also keeps it gluten-free and packed with nutrients.
- Bake the Cake: Pour the batter into a greased baking pan. An 8-inch round pan works perfectly for this amount of batter, but use what you have on hand. Smooth the top with a spatula to ensure an even bake.
- Baking Time: Place the pan in the preheated oven and bake for about 30 minutes. The exact time can vary depending on your oven, so it’s a good idea to check the cake around the 25-minute mark. You’ll know it’s done when it’s golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. This cake is delicious both warm and at room temperature.
- I spread pistachio paste over it, but you can get creative: peanut butter, homemade jam…
