To stir a memory

As the autumn weather hits us, pilgrims might like to revive memories of the Camino. I have just received the recipe for Santiago Cake. I’m told that it is easy to make – so have a go.

This is a typical cake from the northwest of Spain. To The simplicity of its preparation and the smell that will remain in your kitchen makes it worth cooking. Enjoy it at any time either with a glass of fresh milk or a relaxing coffee.

Santiago Cake

Santiago Cake

INGREDIENTS:
• 250gr ground almond
• 200gr caster sugar
• 4 large eggs
• Zest of one lemon
• One teaspoon of ground cinnamon
• 50 gr of icing sugar to decorate

INSTRUCTIONS:
1. Pre-heat the oven at a moderate temperature of 160°C
2. Mix all the ingredients together, except for the icing sugar, in a medium size bowl
3. Stir it gently for 5 minutes or until it is blended and smooth.
4. Grease with butter a loose bottomed (26cm) cake tin.
5. Pour the mixture carefully into it.
6. Bake it for 15-20 minutes or until the centre is firm and springy to the touch (Remember not to open the door to peek at it)
7. Leave the cake to cool down before removing it from the tin.
8. Dust the surface of the cake with icing sugar placing the Santiago cross stencil in the middle

Note: don’t worry too much if it cracks a bit.

Try it and then give thanks to God for the Camino and the experience of pilgrimage.

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