Is Torta de Santiago supposed to be very moist?
Is a Torta de Santiago supposed to be moist? I cook it on convection for full time but the cake is still moist, so much so that my 95 year old mother-in-law cooks pieces I give her again! A couple of days later even! I did get an internal temp of 190 F. Any suggestions? Cake tester seemed clean!
Best Answer
Torta de Santiago should be moist, but I wouldn't describe it as very moist. Bear in mind that the standard presentation is to dust it heavily with icing sugar and then drench it in liquor when serving. If it's so moist that the icing sugar turns to icing, that's a problem. Otherwise, it would be moist from the liquor anyway.
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This Spanish Almond Cake, also known as Tarta de Santiago, is a tribute to the memories of a brief, but wonderful trip to Barcelona, Spain. The cake is delicious, moist, tastes of almonds and lemon, and the best part for some people - gluten-free. Memories are often the best part of a trip.Can you freeze Tarta de Santiago?
It freezes well too! I made this Tarta for a group of friends who have hiked the Camino Frances many times. It was easy to make and fabulous to eat! I'm making it again for Christmas dessert following a Navarro paella recipe.What is Tarta de Santiago made of?
Every city or town that we walked through had cafes with one item in common, the Tarta de Santiago. This cake is made from almonds, lemon and orange zest and a few other ingredients. It's simplicity and rustic nature remind be of the simplicity of many of the towns we journeyed through.Spanish Almond Cake | Tarta de Santiago
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