I never thought I would be planning dinners to enjoy over video chat, but in these times of social isolation, we are all trying to find ways to connect. I love to plan dinners with family and friends, birthday parties, brunches, and beach picnics. I planned this dinner to make Saturday night a little more fun and to celebrate a trip that we have had to move to next year. Our market, the Salem Cheese Shop helped pick out two wines, sherry, cheese and cured meat to enjoy with our dinner. I was also excited to get some cod from Gloucester to make a fish stew. This simple almond orange cake was a perfect ending to our evening and made a great breakfast this morning.
Tarta de Santiago (Almond Cake from Spain)
6 eggs (room temperature
1 1/2 cups (300g) sugar
1/4 tsp. salt
zest of 1 orange
10.5 oz. (300g) almond meal
2 tbsp. orange juice
2 tsp. almond extract
confectioner’s sugar to dust the top
Preheat the oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper. Grease the bottom and sides of the pan.
In the bowl of a mixer, place the eggs and beat on medium for 1 minute. Add the sugar and salt, and beat until the mixture has developed some volume and looks foamy and thicker- about 2-3 minutes. Add the zest, juice and extracts.
Slowly, add the almond flour, beating until just blended. Pour batter into prepared ban. Place pan on a baking sheet and bake for 50-60 minutes. A toothpick inserted in the center of the cake should come out mostly clean, but you do want some moist crumbs.
Cool on a wire rack. Run a knife around the inside of the cake before removing the sides. Dust with confectioner’s sugar.