Gluten Free Almond Cake

Tarta de Santiago is a no nonsense almond cake that requires little time and even less skill or effort. Naturally gluten-free cake for the long weekdays.

As I recently have a little time, I had been searching on the web the other day. Trying to get new, interesting ideas, inspiring meals that I’ve never tried before, to treat my family with. Hunting for a long time unfortunately could not come across any interesting stuff. Right before I thought to give up on it, I ran across this delicious and simple treat by chance. The dessert looked so yummy on its snapshot, it called for instant actions.

It had been easy to imagine how it is created, how it tastes and just how much my husband might like it. Actually, it is extremely easy to please the guy in terms of puddings. Anyway, I got into the page: Suncakemom and then used the simple instuctions that had been accompanied by great photos of the procedure. It just makes life faster and easier. I could suppose it’s a slight inconvenience to take snap shots in the middle of baking in the kitchen as you most often have gross hands so that i pretty appreciate the time and energy she placed in to make this blogpost and recipe conveniently followed.

Having said that I’m inspired presenting my own recipe similarly. Thanks for the thought.

I had been fine tuning the original formula to make it for the taste of my loved ones. I must say it had been an incredible outcome. They loved the flavour, the thickness and enjoyed having a delicacy like this in the middle of a lively week. They basically requested lots more, a lot more. So the next time I’m not going to commit the same miscalculation. I am gonna twin the volume .

This Tarta De Santiago Recipe was first published on SunCakeMom.

Pre-heat oven to 350°F / 180°C.

Prepare round cake form with a parchment paper.

Prepare dry ingredients, grind almond if needed.

Wash lemon and grate the skin to get the zest.

Combine ground almond, lemon zest and cinnamon together.

Break the eggs and mix them with the honey.

Pour dry ingredients into the egg mixture and stir them well to get an even mixture.

Pour the batter into the cake form and put it in the pre-heated oven for 12-15 minutes to bake.

Take it out of the tin onto the cooling rack to cool down.

Place the cross shape in the middle and sprinkle ground almond around it.

Take the cross off and the cake is ready to be served.