Two years ago I did the Camino de Santiago. I saw this cake all along the Camino and when I was back, after resting for few days after all those km by foot, I decided to try to prepare it home. Here the recipe.
Time of preparation
about 1 h
Servings
a mould of 24 cm
What did I use
a large bowl ( a sheet of baking paper, not necessary)
Ingredients
Almond flour: 250 gr
Sugar: 100 gr
Brown sugar: 100 gr
Almond grains: 50 gr
Eggs: 5
Ground cinnamon: 1 teaspoon
1 lemon’s peel
half an orange’s peel
a pinch of salt
Icing sugar as required
(Butter and flour as required, not necessary)
How did I do
I turned on the fire at 170 °C.
I whipped the eggs with the sugar and a pinch of salt for few minutes, until they were fluffy and smooth.
I added the almond flour, the almond grains, the cinnamon, the lemon and orange peel and I mixed well until I had a compact batter.
I buttered and flouered the mould. To maintain it gluten-free, one can use the baking paper. I poured the batter in and I cooked for about 40 minutes, until it was brownish.
I let it cool, then I put it on the dish, I put at the center the stencil of the cross of Saint James (here the image) and I covered with icing sugar.
Buon appetito!
