July 2 2021 recipe by Kristina Wetter![Kristina Wetter]()
, photo by , nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by , nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Spanish low carb almond cake (Tarta de Santiago)
Originating from the Middle Ages, this traditional Galician dessert is made with luscious almond cake flavored with lemon zest, and decorated in the Cross of Santiago. The original name is Tarta de Santiago, and if you love almonds and a bit of history, this low carb version is for you!
USMetric
servingservings
Ingredients
- 5 5 eggeggs
- 2⁄3 cup (5 oz.) 160 ml (140 g) erythritol
- ½ tbsp ½ tbsp lemon zest
- 1 tsp 1 tsp ground cinnamon
- 2½ cups (10 oz.) 600 ml (280 g) almond flour
- 4 tbsp 4 tbsp powdered erythritol for decorating
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Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, crack the eggs and add the sweetener. Using an electric mixer, or a hand whisk, beat together until smooth.
- Add the lemon zest and the cinnamon powder, and beat again.
- Add the almond flour, little by little, and integrate it with the help of a spatula, making enveloping movements.
- Grease a 10" (25 cm) springform pan with butter, and pour the mixture into it. Spread the mixture evenly with a spatula.
- Bake the cake for 30 to 35 minutes or until an inserted toothpick comes out clean.
- Let the cake cool down before removing it from the pan.
- To decorate the cake traditionally, cut the cross of Santiago on cardboard and place it on the cake. With the help of a sieve, sift and spread the sweetener powder over the cake. Then carefully remove the paper cross.
Tip
To make the Santiago cross, we recommend using a cardboard cutout. This way, the cross will be firmer and more resistant and will not bend when lifting it.
Recommended special equipment
Electric mixer.
10" (25 cm) springform pan.
Thanks.
This recipe already calls for powdered/granulated sweetener.
This should freezer well. You can thaw it on the counter at room temperature when ready to serve the leftovers.
Storing in the fridge will likely keep it fresher, but it's truly a personal preference.
The nutritional information listed for each recipe is per serving.
The recipe photographer may have used a fluted shell or tart pan, but we recognize that not everyone will have specialty baking equipment and this will work well in a springform pan.
There is no separate crust on this. It looks like the recipe photographer may have used a fluted shell or tart pan, but we recognize that not everyone will have specialty baking equipment and this will work well in a springform pan.