12 Days of Christmas Recipes: Tarta de Santiago
It’s Day 7 of our 12 Days of Christmas Recipes! Today we bring you a delicious Spanish Almond Cake from Chef Stuart Cameron, who you may remember from the Bison Bavette recipe he shared with us last October.
In the last few months, Stuart has helped open Patria, a gorgeous Spanish tapas restaurant, next door to the uber popular Weslodge Saloon. Running both kitchens keeps Stuart on his toes, which is why he’s offered this simple and delicious dessert to help you get through your most busy holiday soirees.
Tarta de Santiago
Ingredients
- 200G Diced butter chilled
- 1 tsp Vanilla essence
- Zest of 1 lemon
- Zest of 1 orange
- 250g Icing sugar
- 4 egg yolks
- 125 ml milk
- 400g Ground Almonds
- 4 egg Whites
- 60 g Icing sugar
Method
- Pre Heat oven to 325’F
- Beat butter and icing sugar with zest and vanilla in a mixer till butter turns pale in colour
- Add egg yolks to the butter and sugar mixture 1 at a time
- Fold in milk and almonds till toughly mixed
- Whip the remaining icing sugar and whites to form soft peaks and fold into the butter and almond mixture
- Bake 325’F for 20 – 30 minutes or when a wooden skewer comes out clean. Let rest on cooling rack
- Dust with icing sugar and serve with whipped cream, custard or ice cream.
- Cake will stay moist for several days in a sealed container.
The Wine Sisters Pairing:
Being that this is a Spanish dessert, we see no reason why we wouldn’t pair this with a Spanish wine. In this case, we’re going with the classic Spanish ending to any meal: sweet sherry.
Try: Osborne Pedro Ximenez 1827 Premium Sweet Sherry, Jerez, Spain $17.94 Vintages 47944