Santiago cake from The Family Meal: Home Cooking with Ferran Adrià (page 76) by Ferran Adrià

  • ground cinnamon
  • eggs
  • ground almonds
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

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

  • adelina on May 30, 2016

    I love the ease of this recipe. I did not find the ratio an issue with almond flour for the single serving even though it may be off. I did however, have to bake extra 5 to 10 minutes at 400 to brown the the cake slightly.

  • DaveW on June 12, 2013

    The ratio is off for the single cake relative to the larger recipes. It should be 1.5 cups of almond flour, not 2.5 cups. This recipe can also be made using Splenda instead of sugar, and sprayed on olive oil instead of the butter/flour (which makes it gluten-free).

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