Simple cake that is deliciously moist and has a marzipan-like flavour. This Dairy-free, Gluten-free and Paleo recipe is made with ground almonds and honey.
Santiago cake is a flourless almond cake that originates from the Galicia region of Spain. It is a rustic cake that is simple to make and inexpensive, as it contains so few ingredients. What you get in return for your minimal investment is a light, moist cake, tipping almost into pudding territory, that is richly redolent of marzipan.
Happily, Santiago cake is ideally suited to the Paleo diet, in that the recipe is already free from dairy and flour – all you need to do is substitute honey for sugar. So I followed the tips I gave in a previous post on how to replace sugar with honey:
- because honey is denser than sugar, I reduced the amount by 40%
- because honey attracts water less liquid is needed, I reduced the number of eggs by 1
- because honey browns faster than sugar, I reduced the oven temperature from 180°C/350°F to 160°C/320°F, put a layer of tin foil on top of the cake for the first 30 minutes, and increased the cooking time from 40 minutes to 60 minutes to compensate for the lower temperature
As with all flourless cakes, do allow the cake to cool for at least 10 minutes before turning it out of the tin and onto a wire cooling rack. Otherwise there’s a danger your lovely cake will fall apart at the critical moment, in the absence of stretchy gluten molecules holding everything together.
|Gluten-free Almond & Orange Cake (Tarta de Santiago)|
for greasing the cake tin: