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Santiago Almond Torte with Lemon Syrup
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Inspired by a traditional recipe from Santiago de Compostela in northern Spain, this torte is light, easy to make and gluten free.
Serves: 8
2 x 150g packs whole shelled almonds (skin-on, see cook's tips)
4 medium eggs, separated
250g caster sugar
Grated zest of 1 unwaxed lemon and 1 tbsp juice
1 tsp ground cinnamon
For the Lemon Syrup:
25g caster sugar
Pared and thinly sliced zest and juice of 1 unwaxed lemon
Icing sugar, to dust
The skin on the almonds will add colour to the torte. If you prefer, you can use ground almonds instead. The torte will keep for 2-3 days in an airtight container.
Typical values per serving:
Energy |
1803.304kJ 431.0kcal |
---|---|
Fat | 25.5g |
Saturated Fat | 2.8g |
Salt | 0.1g |
This recipe was first published in Mon Aug 01 01:00:00 BST 2005.
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