I am allergic to gluten so I obviously bake without wheat flour. Here is a fabulous cake I made today which turned out to have all these lovely meanings and connections behind it.
I was given this recipe by a lovely relative of mine. She was the first person who told me about this pilgrimage route called the Camino de Santiago. There are many routes to this pilgrimage system but they are all summarised by the “Camino de Santiago”. She is in her 70’s and has done several sections of the various routes. I find her very inspiring. She encouraged me to do it knowing I would love it. She was right – I loved it.
I walked 370kms of the route called “Ruta de Primativo” last year. This route, which is the original route, goes through the mountains of northern Spain. It was such a wonderful experience. I encourage you all to go and do this.
On my return my lovely inspiring relative gave me this recipe which I hadn’t baked until today.
- 250 g almond meal
- Rind of 1 lemon finely grated
- 1/4 teaspoon ground cinnamon (or if you’re like me and love cinnamon a little more)
- 5 eggs (preferably fresh from your backyard!!)
- 1 cup castor sugar
- Icing sugar to dust
- Preheat oven to 180C
- Brush 24cm spring form cake tin with melted butter (or oil). Line with non-stick baking paper.
- Place the almond meal, lemon rind and cinnamon in a bowl and combine.
- Beat eggs and sugar into bowl until it is thick, the consistency of cream (the recipe said “and pale” but my eggs are so yellow they didn’t go pale!!)
- Add the almond mix folding it gently in with a metal fork.
- Pour mixture into prepared cake tin
- Bake in pre-heated oven 40 mins
- Set aside on wire rack for 10 mins before removing the side of the tin
- Cool cake to room temperature and then decorate by dusting with icing sugar using a template of the Cruz de Santiago.
Keeps for as long as you can hide it!
It has been a long time since I have had a spring form tin. I lost my last one somewhere in all the moves but I inherited this one a couple of weeks ago when the sister of my Camino Relative (above) died.
So there was this lovely connection between the tin and the recipe – quite unexpected or planned!! Both handed down to me by sisters. I liked this connection. Wise women who inspire me to keep living and using my brain.
Ta dum – the first cake in my new form – it smelt fabulous. Hard to let it “sit”.
This tart is very typical of the Pilgrimage. In Santiago de Compostela (where the Camino/Pilgrimage ends) in north west Spain, there are many shops which specialise in this tart. I was so excited to find out this tarta is gluten free. I’d walked 340 kms (I walked the additional 30kms from Compostelo to the coast at Finisterre) without any cakes as no one sold gluten free baked goods on the way. I had chosen a remote route so few shops and no gluten free bakeries. Rice cakes just don’t have the same kind of panache this tarta has!! I was SOOOO happy to find something soooo delicious that I could eat!! We bought one and savoured it for…… not very long!!
And the nice last coincidental thing is that today is the birthday of a really nice Spanish man I met on the Camino. Feliz cumpleaños Peregrino Barbudo!! Gracias por nuestro camino!!
So, give this a try and let me know what you think!!