02pwrstrk Ahhh. Wonderful. This isn't that kind of cake, more like a coffee or tea cake. Perfectly sweet but not an over the top American style cake. It's Spanish.
A couple dear friends taught me to make Tarta de Santiago, and each had a different way of keeping the powdered sugar from spreading when removing the template. One used a fine artists paint brush to gently brush the sugar off the template. While the other took a dowel and cut off two small pieces, which she glued to the template so she could lift it off. Tarta de Santiago and French macrons tend to get made at the same time in my home, because both use almond flour/ground almonds. Love how FreshP encourages viewers to try wonderful new foods, which are also very healthy and delicious foods as well.
I made the cake this afternoon for when the kids got home from school. Oh, you should have heard them! "It smells so good! Did you make jelly? Doughnuts?!" haha. The texture of the cake on the outside reminds us of an angel food cake (with all the eggs). The almond flour I used was a bit coarse, so it had a bit of chew, moreso than a flour cake. I even had a kid cut out a quick cross for the powdered sugar to make it 'authentic.' What a touching tradition to maintain. Thank you Fresh P for sharing the recipe and inspiration. Say 'hi' to Turbs.
heyerstandards You and your kiddos are exactly why I do these videos. Thank you for sharing this, it's a lovely cake. I'm glad you had help in creating a new tradition. Awesome.
Hi Fresh P. Just a minor correction from a Spaniard. This cake is Galician (north west of Spain), not Catalan (north-east). Santiago is St. James in English and this cake is in his honor. And so is a whole town and cathedral in Galicia. You may have heard of this place because there is a famous pilgrimage that thousands of people take every year from the Pyrenees to this town (~500 miles): El camino de Santiago: en.wikipedia.org/wiki/Camino_de_Santiago. Thanks for bringing attention on one of my favorite sweets from Spain :)
+Florencio Garcia Oh I love this soo so much. Thank you for the correction. i hope to visit one day and learn more about your beautiful country and traditions
Oh man, yes, I would LOVE that. It's at the top of my list. If you get a chance my email is freshprincesscooks [at] G mail. Thank you so much. I only need to convince a girlfriend to join me.
Hi there! This recipe is not from Catalonia but from Galicia, a region right on the other side of the Iberian Peninsula (on top of Portugal). The recipe refers to our patron saint -Santiago el Mayor or St. James, who is believed to be buried in the city of Santiago de Compostela, where thousands of pilgrims arrive every year from al around the world. It's has became a very popular cake throughout Spain -however, it's originally from Galicia. The cake is made with almonds, sugar, lemon zest, cinnamon, eggs (not whisked) and icing sugar.
That looks really good. I will put that on my 2 do list...;) Headed up the hill to pick Blackberrys before the wife gets up. A little something sweet 2 start her day....
I made this today. My husband wanted me to tell you he does not like lemon but said he could eat the whole thing! LOL It is just delicious, so moist and your instruction is spot on! I wanted to post a picture for you but no FB page??? Thanks!
FB: corrin crone Phillips I would LOVE a photo! Isn't it wonderful. It's not just lemon, the Orange and almost balance it out. The cool thing is that it's just as good days later...but I wouldn't know. Hubs eats it up in a day or two. It's one of those evil treats that gets eaten on thin sliver at a time, every time you pass by and then low and behold, 'who ate all the cake?'
In TX I've lived around Mesquite trees my whole life, and I never knew until a few months ago that there was such a thing as Mesquite Flour made from the pods. Plan to find some to try...to make WHAT I don't quite know yet.
It looked very tasty, I was waiting to see you cut into it so I could see the crumb. Now I guess I'll just have to make one myself..lol Thanks for sharing.
Just a thought. If you took the art work and sprayed it with water before you placed it on a cake. It will help hold the sugar in place. When you remove it. Slowly and letting it set for one minute. After sugar, before moving. Hope this was helpful.Nice cake.
Looks sooooo good. Well, everything you make looks delish! Thank you for helping me actually CRAVE veggies! Question I have been meaning to ask... Where do you get the jars you use with the orange around the rim? Thanks!!
this looks amazing and im surly going to make it. also if you havnt heard of gir spatulas before you should check them out and think of getting some. they are the most amazing silicone spatulas on the market (in my opinion).
I have not used almond flour before. Is the cake moist? We did try some lemon squares made with almond flour this weekend that were actually pretty good. They were not too sweet and had a great lemon flavor. Great video.
Gail Campbell She will. Everyone loves this one. I'm sorry I didn't get your box out before I left town. I got a ride with a friend who had a meeting in Boise and we had to leave at 4:00 Monday morning; I and wasn't able to get to the post office before I left. I'm boxing up another package right now and will drop them off this evening.
Try it and let me know. You can use coconut sugar instead, I've reduced the sugar by half (adding a tablespoon lemon juice to make up for the lost moisture).
FRESH PRINCESS Thanks for the info about the mixer. Also how can we donate to your medical expenses, we were not able to use the other link for a donation. Thanks, Chuck
www.indiegogo.com/projects/help-corrin-freshp-pay-her-emergency-medical-bill/x/9076168#pledges this should work. Thank you, thank you, thank you. I so appreciate you guys and all of your love and support. You've changed my life.
Being gluten free there is not a lot of cakes that are tasty to me. I'm making my fourth almond cake this month using this recipe, its like finding water in a desert !!!
Isn't it. The beautiful thing about this cake is that it isn't a response to the gluten-free movement, it's a timeless tried and true Spanish cake that happens to be GF. I find the best recipes are those that are NATURALLY GF, from food cultures that weren't reliant on wheat. Love to you.
Once again...MY kinda recipe!!! I can almost taste it now!! I discovered this one by happenstance and thought you'd find this variation interesting: TARTA DE SANTIAGO # 199 # No matter the vehicle or "course" you use to get there, the results look absolutely delicious! :-)
use a thicker paper, like tablet cardboard (if you buy your designs on thin paper it would be easy enough to trace on a piece of cardboard.and glue a couple toothpicks vertical on the top of it and towards the outside edges) or put some long screws through the back (bottom) facing up... you will have 2 easy handles to remove your design..
you know I've been thinking about it more.. (because I am a bit OCD), but if you took a Popsicle stick and glued it to your paper on the skinny edge lengthwise on the template... that would work as a perfect handle and stiffen the paper enough to remove all the sugar.
Your happiness and joy is contagious. I'm not sure i would enjoy a cake without an inch of icing on it, but I enjoyed watching.
Randy P.
02pwrstrk Ahhh. Wonderful. This isn't that kind of cake, more like a coffee or tea cake. Perfectly sweet but not an over the top American style cake. It's Spanish.
Yum those blackberries look like the perfect addition.
I made this following your recipe! It was fabulous!!!! Thanks for sharing. My husband is begging for another one! God bless you!
A couple dear friends taught me to make Tarta de Santiago, and each had a different way of keeping the powdered sugar from spreading when removing the template.
One used a fine artists paint brush to gently brush the sugar off the template. While the other took a dowel and cut off two small pieces, which she glued to the template so she could lift it off.
Tarta de Santiago and French macrons tend to get made at the same time in my home, because both use almond flour/ground almonds.
Love how FreshP encourages viewers to try wonderful new foods, which are also very healthy and delicious foods as well.
Beth DeRoos I'm going to up my game on the template by cutting one out of card stock and glueing on dowels. Thanks Beth.
I made the cake this afternoon for when the kids got home from school. Oh, you should have heard them! "It smells so good! Did you make jelly? Doughnuts?!" haha.
The texture of the cake on the outside reminds us of an angel food cake (with all the eggs). The almond flour I used was a bit coarse, so it had a bit of chew, moreso than a flour cake. I even had a kid cut out a quick cross for the powdered sugar to make it 'authentic.' What a touching tradition to maintain.
Thank you Fresh P for sharing the recipe and inspiration. Say 'hi' to Turbs.
heyerstandards You and your kiddos are exactly why I do these videos. Thank you for sharing this, it's a lovely cake. I'm glad you had help in creating a new tradition. Awesome.
Yes!!! A cake I can eat and still feel great!!! Thanks FRESH PRINCESS
Darryl Griffin You are so welcome Darryl!!
That's what I like, simple and quick. Have to try this one. Thanks.
Looks pretty yummy, i'll have to try this. Thanks for sharing
gerald stokes You're welcome. Thank you for watching.
Hi Fresh P. Just a minor correction from a Spaniard.
This cake is Galician (north west of Spain), not Catalan (north-east). Santiago is St. James in English and this cake is in his honor. And so is a whole town and cathedral in Galicia. You may have heard of this place because there is a famous pilgrimage that thousands of people take every year from the Pyrenees to this town (~500 miles): El camino de Santiago:
en.wikipedia.org/wiki/Camino_de_Santiago.
Thanks for bringing attention on one of my favorite sweets from Spain :)
+Florencio Garcia Oh I love this soo so much. Thank you for the correction. i hope to visit one day and learn more about your beautiful country and traditions
+FRESH PRINCESS Well, I've spent the last 12 years in the US, but if you ever go to Spain, let me know and I'll give you some food tips :)
Oh man, yes, I would LOVE that. It's at the top of my list. If you get a chance my email is freshprincesscooks [at] G mail. Thank you so much. I only need to convince a girlfriend to join me.
Thumbs up indeed ..... Good start to my weekend finding a new video you share with us.
Grateful !!
Stay safe young lady ....l:o)
pawpawtx I'm happy to PawPaw.
I can hardly wait to try this! Posted it on my Facebook page as I have a lot of gluten-free eaters in my world....xojenny
***** How wonderful. Thank you Jenny.
great production value P!
kurt bees Thanks Kurt.
Hi there! This recipe is not from Catalonia but from Galicia, a region right on the other side of the Iberian Peninsula (on top of Portugal). The recipe refers to our patron saint -Santiago el Mayor or St. James, who is believed to be buried in the city of Santiago de Compostela, where thousands of pilgrims arrive every year from al around the world.
It's has became a very popular cake throughout Spain -however, it's originally from Galicia.
The cake is made with almonds, sugar, lemon zest, cinnamon, eggs (not whisked) and icing sugar.
Thank you for clarifying. I've been researching Spain and plan to visit this fall
That looks really good.
I will put that on my 2 do list...;)
Headed up the hill to pick Blackberrys before the wife gets up.
A little something sweet 2 start her day....
Michael King You are the BEST!
I made this today. My husband wanted me to tell you he does not like lemon but said he could eat the whole thing! LOL It is just delicious, so moist and your instruction is spot on! I wanted to post a picture for you but no FB page??? Thanks!
FB: corrin crone Phillips
I would LOVE a photo! Isn't it wonderful. It's not just lemon, the Orange and almost balance it out. The cool thing is that it's just as good days later...but I wouldn't know. Hubs eats it up in a day or two. It's one of those evil treats that gets eaten on thin sliver at a time, every time you pass by and then low and behold, 'who ate all the cake?'
Looks fabulous I must try this cake thankyou
+Jan Smith it's so good, you're welcome❤️
Sounds yummy!!!
Looking good!
In TX I've lived around Mesquite trees my whole life, and I never knew until a few months ago that there was such a thing as Mesquite Flour made from the pods.
Plan to find some to try...to make WHAT I don't quite know yet.
Mike Schotte Try soccas with mesquite flour.
I've read the mature pods are nearly half sugar, so you should try some moonshine. haha :-)
What a beautiful cake! I bet it is delicious
misstine71 So delicious.
It looked very tasty, I was waiting to see you cut into it so I could see the crumb. Now I guess I'll just have to make one myself..lol Thanks for sharing.
rchopp It was going to a party, otherwise I would have.
Just a thought. If you took the art work and sprayed it with water before you placed it on a cake. It will help hold the sugar in place. When you remove it. Slowly and letting it set for one minute. After sugar, before moving. Hope this was helpful.Nice cake.
777tlj777 I'm going to up my game on the artwork and made a more durable template. You guys have some great suggestions.
I love watching ur vids! Ur glowing! ;)
bigweb0311 The fact that it was 100 degrees in my kitchen helps the glow ;)
Looks sooooo good. Well, everything you make looks delish! Thank you for helping me actually CRAVE veggies!
Question I have been meaning to ask... Where do you get the jars you use with the orange around the rim? Thanks!!
Six Knots Shop Best comment yet! Go vegetables! I get them at Fantes.com.
this looks amazing and im surly going to make it. also if you havnt heard of gir spatulas before you should check them out and think of getting some. they are the most amazing silicone spatulas on the market (in my opinion).
Michael Wilson Oooo, I love a good silicone scraper. Thanks.
and they come in many many colors to make your style lol
Wow, that looks good! Almond flour? I never heard of such a thing. I guess I've been leading a sheltered life.
Chip Wright We are all here just to learn. It's tasty.
I have not used almond flour before. Is the cake moist? We did try some lemon squares made with almond flour this weekend that were actually pretty good. They were not too sweet and had a great lemon flavor. Great video.
It's wonderfully moist. This is a fantastic recipe. And you can reduce the sugar quite a bit w/I compromising the texture.
Great....thanks for the info....will give it a try.
hmmm think my daughter might like this one.
Gail Campbell She will. Everyone loves this one. I'm sorry I didn't get your box out before I left town. I got a ride with a friend who had a meeting in Boise and we had to leave at 4:00 Monday morning; I and wasn't able to get to the post office before I left. I'm boxing up another package right now and will drop them off this evening.
FRESH PRINCESS cool, I was wondering, thanks for letting me know.
Ole' !!!
You could attach 2 sticky tape handles to top of stencil to help lift up carefully. .
flamesfromblazer I think I'm inspired to up my game on the stencil. It's time.
Beautiful, Can this be made with out sugar as I don't like to put refined sugar in my body. Could honey be used as an alternative?
Try it and let me know. You can use coconut sugar instead, I've reduced the sugar by half (adding a tablespoon lemon juice to make up for the lost moisture).
My wife would like to know what kind of mixer you use. Thanks
Chuck Brooks I use this one: goo.gl/4KM0zJ
FRESH PRINCESS Thanks for the info about the mixer. Also how can we donate to your medical expenses, we were not able to use the other link for a donation.
Thanks, Chuck
www.indiegogo.com/projects/help-corrin-freshp-pay-her-emergency-medical-bill/x/9076168#pledges this should work. Thank you, thank you, thank you. I so appreciate you guys and all of your love and support. You've changed my life.
Being gluten free there is not a lot of cakes that are tasty to me. I'm making my fourth almond cake this month using this recipe, its like finding water in a desert !!!
Isn't it. The beautiful thing about this cake is that it isn't a response to the gluten-free movement, it's a timeless tried and true Spanish cake that happens to be GF. I find the best recipes are those that are NATURALLY GF, from food cultures that weren't reliant on wheat. Love to you.
Toothpick the stencil in place and dust the sugar off it with a small brush. Just my dos centavos. ;)
Once again...MY kinda recipe!!! I can almost taste it now!! I discovered this one by happenstance and thought you'd find this variation interesting: TARTA DE SANTIAGO # 199 # No matter the vehicle or "course" you use to get there, the results look absolutely delicious! :-)
tsmja I thought you might like this one.
you`ve got some tan
8587john Darn sun.
Hello: The last cake I made I forgot to put the sugar in it. I must have beat the eggs and what ever else for 30 minutes. Oh yea I am a real cook. lol
Rickugg I've done it too.
use a thicker paper, like tablet cardboard (if you buy your designs on thin paper it would be easy enough to trace on a piece of cardboard.and glue a couple toothpicks vertical on the top of it and towards the outside edges) or put some long screws through the back (bottom) facing up... you will have 2 easy handles to remove your design..
Anthony Greco You guys have definitely inspired me to up my game on the template.
you know I've been thinking about it more.. (because I am a bit OCD), but if you took a Popsicle stick and glued it to your paper on the skinny edge lengthwise on the template... that would work as a perfect handle and stiffen the paper enough to remove all the sugar.
Love it.
2nd