Feed The Yogi
Nourish your body, mind, spirit, practice and friends
A variation on Tarta de Santiago
Categories: Inspiration, Recipes, Travel

I want to go to Spain and walk the Camino de Santiago.

I love walking so much. And I love eating. And I love traveling. This sounds like an amazing journey. Do you think I could do a 6-month long retreat? Yoga, journal-writing, walking and eating amazing Spanish food. Every day. Sounds like after that I could die and know that my life was lived fully!

In longing and fantasizing about this walk I started researching some traditional Spanish recipes. The Tarta de Santiago caught my interest as on of the staple foods served all along the 500-mile walk. No wonder- it’s full of protein and sweet. Just what you need when you’re walking for so long (or, you know… just doing whatever you do.) I actually don’t have much of a sweet tooth so I really cut the sugar down and have even tried no sugar for just an easy protein snack. I think I like just a little bit of sweetness and just a little bit of crunch, so in lieu of the traditional cross of Saint James that’s usually stenciled in powdered sugar, I chose to cover the top on a slightly sweet glaze over slivered almonds.

Go for it! Grain free, low sugar and fun. Let me know when you’re ready for the yoga/writing/eating/walking trip-of-a-lifetime.

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almond-cake

Ingredients

  • 1/2 pound (1 3/4 cups) whole, blanched almonds (learn how to blanch almonds here)
  • 6 large eggs, separated
  • 1/2  and 1/4 cup superfine sugar (the traditional recipe calls for 1 1/4 cups but I don’t like it very sweet. Experiment!)
  • Grated zest of 1 orange
  • Juice of one orange
  • Grated zest of 1 lemon
  • 1 teaspoon cinnamon
  • 4 drops almond extract
  • 1/2 cup slivered almonds

Instructions

  1. Blanch almonds
  2. Finely grind the almonds in a food processor.
  3. With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
  4. With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
  5. Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour or spray with cooking spray. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
  6. Place slivered almonds on a tray and toast in the oven for about 5 minutes or until they turn a light brown. Keep the light on to check on them and feel free to take them out and stir them to keep from burning. They cook fast so keep a good watch!
  7. In a small saucepan combine the orange juice, 1/4 cup sugar and cinnamon and cook down to a semi-thick reduction. Add in the toasted almonds and then pour over the top of the cake to make a crunchy glazed topping!
  8. Whipped cream?

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