This cake is loosely based on a Spanish "Tarta de Santiago" or Saint James Cake, and it's naturally gluten free.


Serves 8

2 1/2 cups (260g) Almond Meal - I used Trader Joe's


1 1/4 cups (260g) Demerara Sugar - I used Sugar in the Raw


6 large eggs separated


Zest of 2 clementines & 1 lemon


1 teaspoon vanilla extract


1/2 teaspoon almond extract (optional)


Confectioner's sugar for dusting (optional)






  1. Preheat oven to 340F. LIne the bottom of a 8" springform pan with parchment and lightly butter the pan.
  2. In a stand mixer, beat sugar, egg yolks and zest on medium-high until light and creamy (about 2 minutes).
  3. Mix in the almond meal and flavoring to your yolk mixture.
  4. Clean your mixer bowl and dry completely. Add egg whites and beat to stiff peaks.
  5. Scoop a bit of the egg whites into the almond mixture and mix together. Add the whites bit by bit and mix until incorporated.
  6. Pour batter into prepared pan.
  7. bake for 35-40 minutes until cake is golden and done.
  8. allow to cool and remove from pan.
  9. decorate with confectioner's sugar. I used heart shaped stencils.

TIP:

Photography by Paul Vitale

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