Carina in print – Daily Record

Tarta de Santiago (Dairy Free)by Carina Contini for the Daily Record – in print Monday 21st January 2019

My darling brother John Mark make this for us on New Years Day. It’s delicious.

This traditional pilgrimage cake from northern Spain is traditionally decorated with a St James Cross. It’s fat free, reliable, never lets you down and very stylish. A bit like my lovely brother actually!

Ingredients:

255g ground almonds
255g golden caster sugar
Zest of 1 large unwaxed orange
Zest of 1 unwaxed lemon
6 free range eggs
½ teaspoon ground cinnamon
1 teaspoon almond extract

24cm round loose bottom cake tin

Method:

1. Heat the oven to gas mark 3
2. Beat the egg yolks, sugar and zest until creamy
3. Fold in the almonds, extract and spice
4. Beat the egg whites separately until stiff and then fold into the almond mixture
5. Gently fill the tin and bake for about 40 – 45 mins until spongy to the touch
6. Allow to cool
7. When cold, dust with icing sugar and if you have a stencil of the St James Cross it makes this little treat fit for a king never mind a pilgrim