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Torta de Santiago (Spanish Almond Cake - Gluten-Free)
http://www.celiac.com/articles/791/1/Torta-de-Santiago-Spanish-Almond-Cake---Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Michele Rice. Ingredients: 1 cup sugar ¼ teaspoon grated lem

This recipe comes to us from Michele Rice.

Ingredients:
1 cup sugar
¼ teaspoon grated lemon rind or orange rind
2 cups (½ pound) almonds with skins, finely ground. I either process the nuts in small batches in my food processor, or buy almond meal at a health food store (refrigerated section)
7 eggs, separated
¼ teaspoon cinnamon
Chipped or slivered almonds for garnish
Powdered sugar and/or whipped cream for garnish

Directions:
Cream sugar, lemon rind and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. This mixture will be very dense. I do all of this in my food processor. With a mixer, beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, and then fold in the rest of the egg whites.

Pour into 2 greased 8 inch layer pans and bake @ 350F for 45 minutes or until the cake is well browned (Actually I use a large Corning ware type quiche pan and just use one layer).

You can remove the cakes from the pans and frost with a ½ pint of whipping cream, ¼ teaspoon sugar, whipped until stiff OR just serve it the traditional way with a sprinkling of powdered sugar on top. In Santiago, a cut-out of a medieval cross (The Cross of Santiago) is placed on the cake, and then the cake is sprinkled with powdered sugar. The cross template is then removed so that you have a brown cross on a field of powdered sugar. Any type of template works well for the design. You can use doilies, or quilting templates found in craft stores.