Tarta de Santiago from Observer Food Monthly Magazine, May 2013: Special Edition, Part 2: 20 Best Recipes (page 14) by Claudia Roden

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on August 28, 2021

    Given a choice of Roden almond cakes I would always go for her Orange almond cake (which is one of my favorite cakes of all time). But I didn't have the spare two hours to boil and cool the oranges so this was second choice. And that is where it will stay. It's a perfectly nice cake but it's lighter and drier than the orange cake and I like dense and moist cakes. I served it with blackberries and whipped cream and everyone enjoyed it.

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