Lemon and almond tart - Torta de Santiago

Recipe by Neil Morris - 23 April 2012

lemon-and-almond-tart

Region: Galicia

Preparation: 20 minutes (allow 2 hours for the raspberries to soak in the fridge)

Cooking time: 35-45 minutes

Oven temp: 190ºc (375ºf)

Difficulty: medium

Serves: 6-8

veg

This is a flour-free version of the classic lemon and almond tart from Galicia and is served with a delicious raspberry sauce that complements the dish perfectly.

The dish dates back to the middle ages and although there are many subtle variations, the basic filling of almonds, sugar and eggs has remained unchanged over the years.

The word Torta is the Galician word for tart - the Spanish equivalent being Tarta.

The lemon and almond tart is traditionally presented by sifting icing sugar over a template to reveal the cross of Saint James which gives the tart its Galician name. In this case it is presented in a more modern style but can be adapted to suit any occasion.

This tart would grace any restaurant menu but is equally suited to being sliced and served at home with a good cup of tea or coffee.

Shopping list

  • 175g golden caster sugar (azúcar dorado en polvo)
  • 1 lemon (limón)
  • 400g ground almonds (almendras molidas)
  • 4 eggs (huevos)
  • icing sugar (azúcar glacé)
  • 1 cup of raspberries (frambuesas)
  • 1 tsp light muscavado sugar (de azúcar mascabado)
  • 1 tsp lemon juice (el jugo de limón)
  • 1 tsp sherry vinegar (vinagre de Jerez)
  • pinch of salt (sal)

Method

Wash and dry the raspberries and combine in a bowl with the muscavado sugar, lemon juice, vinegar and salt. Cover and refrigerate for an hour or two then blitz thoroughly in a blender before passing through a metal sieve leaving a smooth sauce.

Grease a loose-bottomed baking tin and line with baking parchment and pre-heat the oven to 190ºc (375ºf).

Whisk the eggs in a bowl until they are pale and well beaten. Add the sugar a little at a time until the mixture becomes pale, thick and glossy. Gently fold in the grated rind of the lemon and juice to taste along with the ground almonds until it is thoroughly mixed.

Pour the mixture into the baking tin and bake in the oven for 35-45 mins until done (a skewer inserted into the middle of the cake should come out clean).

Tip: If the outside goes brown but the middle is still not done, cover the cake with foil and continue cooking until the middle is done.

Transfer the tart to a cooling rack and leave for at least half an hour to cool before carefully removing from the tin and the baking parchment. Dust the lemon and almond tart with icing sugar and serve with the raspberry sauce. You could also garnish with a sprig of mint.

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