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    Scott Adams

    Torta de Santiago (Spanish Almond Cake - Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Michele Rice.



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    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.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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