The Way of Sant James

This is the most famous torte on the Camino de Santiago and the most popular in the Galician kitchen. This torte is so popular that it even has its own page on Wikipedia. In addition it has been protected by the European Union that has given it a “Geographical Protected Identification” label. This means that to be able to call a torte like this the “Santiago Torte” it needs to have at least 33% almonds and 25% eggs.

The EU law also regulates the geographical location of the torte. It can be called “Santiago torte” if it is made anywhere in Galicia. The first mention of the torte was in 1577, 432 years ago. In 1577 Pedro de Portocarrero did an inspection of what the professors at the University of Santiago were eating, and the Santiago Torte was on the menu.

The ingredients of the Santiago Torte are: grounded almonds, flower, eggs, sugar and lemon peel. If you are interested in making a Santiago Torte, here is the receipt:

Ingredients:

• 250 gr. of grounded almonds
• 200 gr. Sugar
• 4-5 eggs
• Lemon peel
• 100 gr. butter
• 175 gr. flower
• 1 spoon of grounded cinnamon
• 1 glass of water
• Powdered sugar

Add the eggs in a bowl and whip them together. Add the lemon peel, sugar and some of the cinnamon. When all is well mixed together, add little by little the grounded almonds. Stir well to avoid lumps. Get a wide form, not too high. Add butter to the sides and bottom of the form and sprinkle flower on it. Add the mix into the form and put this in a pre-heated oven at 200c. Put the form at the bottom of the oven and turn the grill on. Leave it in the oven until; if you stick a pin in it, the pin comes out clean. Once the torte is out, sprinkle it with powdered sugar and cinnamon.  If you want the famous Santiago cross on the torte, put this shape on the torte before you sprinkle this on.

Leave the torte to cool down and then… enjoy!