If you make this yourself, you'll understand why I couldn't stop thinking about it. The original recipe is from Christopher Kimball's 'Milk Street' magazine. My absolute favorite part is that it's a one bowl recipe--all you need is a bowl and a whisk (and a cake pan, naturally). No mixer, no fancy gadgets. The best kind of recipe. For those of you who are gluten-free...guess what? It's gluten-free! The cake, hailing from Galicia, Spain, is known as tarta de Santiago. Traditionally, it is dusted with powdered sugar using a stencil of the cross of St. James the Great, who is reportedly buried in the region's cathedral.
It's a dense cake. On the Instagram post, someone commented that it is the perfect marriage of marzipan and meringue. (It IS!) It gets better the next day or even the day after that. A friend drizzled a piece with blackberry honey...and holy crap...it was good. You can pair it with whipped cream and berries as they do in 'Milk Street.' It would probably be awesome with vanilla bean ice cream. But, truthfully, I prefer it in it's simplicity. Just give me a good cup of coffee to accompany a slice.
The recipe in 'Milk Street' uses 1/4 tsp almond extract and 1/4 tsp vanilla extract and no zest. After reading the article, I did a little Googling to learn more about the cake and decided I wanted to try adding citrus as it's a more traditional way of baking it. Either way, you'll love it.
Galician Almond Cake (Tarta de Santiago)
adapted from the recipe on Milk Street's site
makes one 9-inch layer cake
1 cup white sugar
3 large eggs
3 large egg whites
1/2 tsp salt
1/2 tsp almond extract
2 1/2 cups blanched almond flour (not almond meal)
zest of one medium lemon
zest of one medium orange
3 tbsp turbinado sugar
1/3 cup sliced almonds