This is the Tarta de Santiago– a rich dense almond cake that goes perfectly well with beautiful espresso for an afternoon indulgence whether hiking across the entire width of Spain on the Camino or getting yourself across the end of your day!
I can’t help it, I still sneak in different ingredients that you will find on the camino where white flour and sugar abound!
What I changed is the sugar to honey, the wheat flour to brown rice and the plain water to rose water. You can make this recipe with all those regular traditional ingredients- all interchangeable and equally delicious.
Only note that if doing sugar, use 11/4 cup and 1/2 cup water to replace the 1 c honey and 1/4 c water.
- 2 2/3 Cup ground almonds
- 3/4 Cup brown rice flour (traditional would be regular wheat for the real thing) )
- 1/2 Teaspoon xantham gum ((no need if doing wheat or spelt flour))
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1 Cup honey (traditional would be 1 1/4 c sugar))
- 1 Cup butter
- 4 eggs
- 1/4 Cup rose water ((traditional would be just water) )
- 1/2 lemon (zest)
- Beat butter and honey together. Mix in eggs. Then add rose water and lemon zest.
- Sift dry ingredients. Add dry to wet and bake in a tarte pan at 350F for 45 mins.