Easy Flourless Almond Cake – Tarta de Santiago | Keto Cake Recipes

Easy Flourless Almond Cake – Tarta de Santiago | Keto Cake Recipes


welcome to keto meals and recipes dot com,
today I will be demonstrating how to make this easy flourless almond cake, known as
tortilla de Santiago in Spain This recipe is also inspired from our
European travels a few years ago. Specifically while traveling in Spain
one of the places we stayed in was in Barcelona where I got this beautiful cup,
in Barcelona we also had such amazing foods as tapas, really great fresh fish
dishes, where sadly I could only enjoy their heavenly pastries by enjoying the
aromas and taking a photo. So today I thought I would adapt a classic Spanish
cake. By the way the origin of this cake is attributed to about the medieval,
period and is dedicated to Saint James the Apostle who is the patron saint of
Spain, and that’s what the design on the cake symbolizes for my adapted version
the macronutrient ratio is 3.4 to 1 With 3.9 grams of total
carbs, 2.1 grams of dietary fiber resulting in 1.8 grams of net carbs per
slice. The first step in making this cake is to weigh out and assemble all your
ingredients, and also make sure that your eggs are at room temperature. Here’s a
little hack to get your eggs to room temperature quickly take your eggs put
them in a bowl of warm tap water and let them sit there for about five minutes,
then remove them and pat them dry before using. So to get started the first thing
I do is align an 18 centimeter or six to 7 inch springform pan, both the bottom
and the sides with parchment paper. And preheating my oven to 170 degrees
Celsius or 340 degrees Fahrenheit. Next I separate the eggs, yolks in one
bowl, and whites into another bowl To the bowl with the egg yolks add the
sweetener, and then whip at high speed until the mixture is very pale and
increases in volumes quite a bit. And when that has happened, add the lemon zest, lemon juice, vanilla and also add your oil. The last
ingredient for now is the cinnamon. And then whip again until everything is
combined very well, add your blanched almond flour using a spatula, or your
handheld mixer, combine all the ingredients until a smooth batter has
been formed, and then set this bowl aside for a moment. Now we’re ready to whip the
egg whites, to the egg white bowl or your stand mixer bowl, add one tablespoon of
lemon juice, and whip at high speed until the egg whites are foamy and no albumin,
meaning the egg white liquid, is visible at the bottom of the bowl. Then add 1
tablespoon of sweetener at a time whipping to combine before adding the
second tablespoon. You want to whip this to a medium stiffness stage, be careful
not to make it too stiff because it’ll make it very difficult to blend with the
other ingredients. Now it’s time to put things together. Add about 1/3 of the egg
whites to the bowl with the egg yolks and almond flour mixture, and stir well
to loosen this mixture. You may need a little bit more egg whites. Then add the
rest of the egg whites and fold very gently to combine. Try your very best not
to deflate the whipped egg whites. When the ingredients from these two bowls are
well combined pour the cake batter into a prepared springform pan, it’s always a
good idea to break up any large bubbles in the cake, and you do this by either
running a knife or thin skewer through the batter to remove any large air
pockets. And then also gently drop the pen a few times to even out the batter.
And then place the pan onto your oven rack that is just below the center
position of your preheated oven and bake for about 30 to 35 minutes. When your
cake is done test with the toothpick when you remove the toothpick you want
your toothpick to be slightly moist that’s perfect, then put the cake back
into the oven and using something to prop the door open let the cake cool in
the warm oven for about 10 minutes. this will finish the baking process
beautifully. After the oven cooling time remove from the oven and let the cake
cool in the springform pan for another 20 minutes At which point you can remove
the cake pan and let the cake cool
completely on the wire rack. When your cake is completely at room temperature
it’s time to decorate, you do so by placing the cutout of the st. James
cross in the center, and then sprinkle the confectionery sweetener on top. When
you’re removing the template be very careful, you want the design to have a
very nice clear outline. As I mentioned at the beginning this cake is dedicated
to st. James the Apostle who is the patron saint of Spain. This cake is often
served during Easter time in Spain, but it’s phenomenal anytime so I hope you
enjoy it. Thank you very much for watching this video. If you like my
recipes it would really help my channel grow if you would subscribe and forward
and share this recipe with your friends and it’s very important that please turn
on your notification bell so that you’ll know when I post my next recipe. Here’s a
teaser the next recipe will be a classic Italian minestrone primavera, which we
had in Milan. So I hope you’ll visit my channel for this next recipe, the link
for the printable easy flourless almond cake or torta de Santiago, will be posted
in the description below.

8 thoughts on “Easy Flourless Almond Cake – Tarta de Santiago | Keto Cake Recipes”

  1. Thank you! I’m getting a bit tired of my go-to almond cake so I will definitely try this very soon.

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