Just before Chrismas my friend and I went for a day in a city, to do what women in the city do:- shop, lunch and gossip about men. During our lunch break we stopped in a little spanish restaurant for a treat and ordered an almond torte that was out of this world:- delicious, citrusy and moist. I had to ask the chef for the recipe.
I modified the original recipe to include a lot less sugar, and to use coconut sugar. It came out wonderfully light, fragrant and moist. Not only is it Amazingly delicious, it fits perfectly into my new lifestyle, and I can indulge, without the guilt. It also fits into the Paleo and Gluten free worl
So here it is, my rendition of Torta di Santiago.
Makes 12 Servings
Calories :- 128
Fat:- 7.9 g
Cholestorol:- 92.5 mg
Carbohydrates:- 9.2 g
Fiber:- 1.4 g
Protein:- 5.5 g
- 8 oz blanched almonds
- 1/2 cup coconut sugar
- 6 eggs
- Zest of 1 orange
- Zest of 1 lemon
- 1/8 teaspoon (a few drops) almond extract
- Preheat oven to 350 F
- Prepare a 10″ or 11″ baking or springform pan, by lightly greasing the pan and dusting with flour.
- Finely grind the almonds in the food processor.
- Separate egg yolks from egg whites. Place egg yolks and sugar into a medium bowl and beat the mixture until egg yolks pale in color.
- Add citrus zest, almonds and almond extract to the yolk/ sugar mixure and mix. The mixture will be very thick.
- In a separate bowl, or in the bowl of a stand mixer, using clean beaters or the whisk attachment, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the the egg yolk mixture. It will take a little bit of an effort at first.
- Pour the batter into the prepared pan, and bake for about 40 minutes, or until a tothpick inserted in the middle comes out clean.
- This torte is perfect with tea or coffee. Bon Appetit!