Torta De Santiago - Almond Torte – a delicious recipe with sugar, lemon rind, marcona almonds, eggs, cinnamon, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. Beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites. Pour into 2 greased 8 inch layer pans and bake at 350 F for 45 minutes or until the cakes are well browned. Cool briefly, then remove the cakes from the pans.", "To make topping, whip 1/2 pint of whipping cream, 1/4 teaspoon sugar, 1 teaspoon very strong brandy (optional) until stiff. Spread between the cake layers, then coat the top and sides of the cake. Garnish with chopped almonds.", "An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4"" Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar."]
773
kcal
Calories
46
g
Fat
65
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup sugar, 1/4 teaspoon grated lemon rind, 1/2 lb marcona almonds, finely ground, 7 eggs, separated, and more.
Yes, Torta De Santiago - Almond Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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