So glad you enjoyed!

I'm glad to hear you have been enjoying it! I haven't tried with lime - I think it could work but my general feel is lemon pairs better flavor-wise, but it could still be good.

I haven't tried and in all honesty, I'm not sure that I can think of a good option as substitute here as the eggs are not just acting as binder but also adding to the texture, particularly without leavening agent, so it's hard to think of a good option to replicate that without quite a few changes.

I'm so glad to hear you have been enjoying it!

No problem at all.

So glad you enjoyed and yes great to relive some of those memories with foods (and how interesting you also have the Scotland/Boston connection!)

Pure cane you can get on Amazon it’s a powder it’s works great for baking cake, stevia, maple syrup, date syrup snd it’s keto friendly snd diabetes. Hope you don’t mind Caroline I shared

Glad to hear you enjoyed! Yes I do think it is that little bit better with almond flour, as I mention, so will be interested to see how you like it with that, too.

I haven't tried it with a sugar substitute and so don't know how it would react in this - for example, I am not sure how well it would dissolve into the egg and if it might stop the egg fluffing up as you beat, for example. I would hope it might be much the same, but can't say for sure I'm afraid, but f you try would be great if you could come back and let us know how it turned out!

I have heard this as a potential origin too - food history is indeed fascinating, with often many different possible origins (and whatever the exact truth, if known, it's nice to be able to enjoy the tasty results!)

I'm so glad you enjoyed and that it matched up to what you had - and I'm sure the camino trek must have been great, too! I'm afraid while there are a few vegan substitutes around, I'm not sure any of them are necessarily that great here. One of the things with eggs is that they not only provide the 'glue' but they give it some 'lift'. It might work using an egg replacer like Bobs Red Mill in the US as it uses a mix of potato and tapioca starch, as well as some baking soda, then I would maybe add a little extra baking powder to help it rise a little more. But I have not tried so this is only a guess and I'm not sure if you might scale back the quantity as well. I'm afraid I don't know of a recipe.

So glad you enjoyed and that it matched up to your memories (and how wonderful to complete the camino!)

Thanks Caroline- In my previous comment I failed to mention that the chocolate cake that I made was done with steam almost like a double boiler method which was a recipe on Christopher Kimball's Milk street show. It came out very moist and topped off with icing sugar ( confection ) . I will let you know . Thank you again and your Tarta De Santiago is my favorite recipe for this cake . I'm making it for
a dinner I am having as dessert after serving Paella this weekend.I will try making it over the stove .

I haven't tried, so to be honest I am not sure. You would have to use a low heat so that it doesn't burn on the bottom and kind of steam it, so lid on - if you have tried a chocolate cake that way then maybe try much the same method but keep an eye towards the end in case cook time differs. Would be interested to hear how it goes!

Glad to hear you enjoyed! I agree, it has a lovely flavor to it.

Glad you enjoyed, and great idea making a 3D printable for it.

So on the height, this is never a particularly high cake since there is no raising agent, but I don't know what size pan you had, as if it was a bit larger then it will be thinner. Also, to help it rise as much as possible, try to make sure you get the egg and sugar really well whisked up, so it goes glossy, then try just fold rather than mix too much when you add the rest, just enough to have it combined. In terms of texture, it can be one of two things, either the sugar or the almonds. Almonds is more likely, but for both, it's worth looking for as fine as you can to try to help the texture be smooth.

Thank you for your comment - I do try to keep as authentic as I can for the majority of recipes, especially Spanish having lived in Spain a couple times. Santiago is indeed a lovely city, I jumped at the chance to stay there another time when my son was little, despite it being a little tricky with him being so young and less than ideal weather, but I knew I wanted to explore it that bit more!

Ground almonds and almond flour are almost same - almond flour is made with blanched almonds, then ground up, while ground almonds is the same as almond meal where they are ground with skin on so you have that browner texture. Almond flour is better, but you could use either and I have updated the recipe to try to make this a little clearer. I'm afraid slivered wouldn't give you the same texture at all, they really do need to be ground.

I'm glad to hear you all enjoyed! And I can understand - this doesn't really feel like your 'typical' gluten free cake to me, either. In terms of brown sugar, it will be equally sweet but may impact flavor and texture a little. Brown sugar has molasses in it, unlike white sugar, so the flavor may end up slightly different. Also, brown sugar doesn't tend to whip up quite as well, and also tends to make things softer, so the cake might be both a little denser and seem more moist.

Yes, that's right! Almond flour is relatively rich and the balance of all the ingredients means you don't need any for this style of cake.

So glad to hear you have been enjoying it!

So glad to hear you enjoyed, and yes perfect for going gluten-free. (And you are bringing back memories mentioning Cambrils - haven't been there in a while now!)

So glad to hear you enjoyed!

So it's possibly not a simple, straight answer. I'm from the UK and always typically reduced the temp for a fan oven there, but in the US I wouldn't and having dug around, there's a reason why. In the US, a traditional fan or convection oven is apparently simply the regular heating elements with fan in the middle to help circulate the heat, while European-style fan ovens have an extra heating element behind the fan so it blows additional hot air along with the other heating elements. So, the European-style will cook quicker and typically feel 'hotter'. If it's European style, you probably would want to reduce the heat a little, so 160/170C would be good and also keep an eye towards the end as it may not need quite as long. Hope you enjoy!

I'm glad to hear you enjoyed! I don't remember freezing this myself, but it certainly should work - for cakes, I'd typically recommend double wrapping so in foil then in a freezer bag or container, then defrost in the fridge before using. It should freeze fine for around 3 months, I'd say.

This came out great! I ground my own almonds for one of them and used almond flour for the other one. I liked the ground almonds better. I made this for my Dad who's 91 and misses going to Santiago. He loved it. One question, can you freeze this and if so for how long. Thank you.

Glad to hear you enjoyed! This is a cake that tends to puff up a little more during baking then settle a little less high as it cools. Generally it more goes from puffed in the middle to flat rather than indented, so hopefully that's what happened and if so, nothing to worry about. The weight of the almonds etc mean it won't ever be very light, the air in your mixture just helps it not be completely brick-like.

So glad to hear that it went down well with all!

My friends were delighted with this cake.
It came out perfect and it was easy to make. Everyone loved the St James cross on top. I had to share the recipe with the 2 other couples. Served 6 people with 2 leftover slices. Although it looked small, it was significant with the cross stencil. Love the recipe and I will make it again.

Oh, and I used an 8" springform pan.

Thanks for your reply! It turned out to be quite delicious with a nice texture, and our guests enjoyed it very much! I'll definitely make it again 🙂

So there are two aspects to the 'lift' in the cake, one is getting air into the egg-sugar mixture so you get some little bubbles on the top and it looks paler, and the other is not stirring it all out as you fold in the other ingredients. You really want to be pretty light in your folding in so it combines but that's it. This isn't a leavened cake, so it won't rise anything like others that are, but you want a little air in there to save it becoming very dense. I hope that wasn't the case when you cut into it. I don't know what size of cake tin you used but that too, would change the height of the cake.

Glad to hear you enjoyed. Yes it is a relatively sweet cake, traditionally, as I have shared here and can understand why to some tastes you would prefer a little less sugar. We also like it, as I mention, with a fruit coulis which helps balance it out a little as well (if less traditional way to serve it).

This should be perfect, hope you all enjoy!

No, 200g is correct - almond flour is much lighter than sugar.

200 g almond flour in recipe? Should it be 400 g?

Glad to hear you enjoyed, and yes it really is so nice and easy.

Like the idea of a little orange zest and some juice in there too (though not too much, I imagine). Definitely worth trying the bit of cinnamon. Thanks for mentioning re the Camino length - I think I was rushing as I was writing up that bit and missed some of the detail but have now updated. And well done on doing various routes as well!

Yes, they are the same thing - occasionally, ground almonds are not as fine, in which case if you have the choice, I'd say go for almond flour, but both will work here.

One clarification about the Camino Francés - the route is 500 miles long and takes most pilgrims over a month to walk. The last 100 miles is the minimum distance that someone must walk to qualify for a “Compostela”, the certificate of completion. That distance usually takes about five days. My Caminos took 36, 38, and 36 days, walking different routes. Francés was the shortest one for me.

So glad to hear! It's a big favorite of ours as well, and I'd have to agree, better than a Danish pastry with coffee!

Thanks for your reply!

I'll try this cake when it cools down a little and I'll let you know how it turned out using fine almond meal.

Almond meal can vary in how coarse it is, so it may lead to a coarser texture in the end cake but I don't think that would necessarily be that bad. If your almond meal seems fairly fine, it is probably fine as it is. If it feels pretty coarse, maybe try putting it in the food processor for a little bit to try to grind it a little finer before using? And thanks for mentioning - I did know Santiago was St James but was obviously having a mental block as I wrote this up and mis-wrote, now updated!

this cake looks and sounds delicious! Can I bake it with almond meal or do I need fine almond flour?

On a different note: Santiago is St. James.

Glad to hear that you enjoyed the cake and found it easy to follow. I appreciate there is text before the recipe (as is pretty standard for most sites), but some of this is information which many people would find helpful before they make it so it helps to be before so they don't miss it. I've never actually had the problem of my phone going back to the top when the screen goes off, it always holds it's place on the page.

0/5 placing recipe at the bottom of the worlds longest wall of text. Recipe should be at the very top, history after, so I don’t have to scroll ALL the way down everytime my phone screen turns off.

Please, please move it!

It is indeed both easy and delicious! Hope you enjoy as much as we do.

Thank you, hope you enjoy as much as we did - it was such a hit here, I can see me being a regular feature!

I hope you enjoy as much as we did, we are big fans 🙂

Thank you! Yes the flavors are so lovely.

Thanks - yes lemon is well used in Spanish cooking, which is part of what I like about it I imagine!

Thanks, I love the traditional cross design as well - definitely worth adding I think! And glad you enjoyed a little about Santiago as well.

Thank you - I know what you mean, it definitely has a much better texture than you might expect, which is part of what makes it so wonderful!