Authentic home cooking from Spain, with US measurements. 
Orange Almond Cake with Chocolate Ganache
This is the classic Tarta de Santiago (http://www.mis-recetas.org/recetas/show/27281-tarta-de-santiago-tradicional-de-galicia), but updated with orange and orange liqueur (Cointreau or Grand Marnier) and topped with a chocolate ganache—absolutely delicious and perfect for those who are gluten-free. I had a little mishap, but it turned out great! Lately, I've been nervous and nothing seems to whip up, not even aioli, haha. When I tried to whip the egg whites, they just wouldn't stiffen, but I didn't throw them out. I added them little by little to the yolks and they whipped up! So, you can either whip the whole eggs for 10 minutes with a whisk, or whip the whites separately and fold them in later. I highly recommend this cake—it's to die for! Let it sit in the fridge overnight; it's even better the next day. The photo was taken right after pouring on the chocolate because I was too impatient!
Orange Almond Cake with Chocolate Ganache
This is the classic Tarta de Santiago (http://www.mis-recetas.org/recetas/show/27281-tarta-de-santiago-tradicional-de-galicia), but updated with orange and orange liqueur (Cointreau or Grand Marnier) and topped with a chocolate ganache—absolutely delicious and perfect for those who are gluten-free. I had a little mishap, but it turned out great! Lately, I've been nervous and nothing seems to whip up, not even aioli, haha. When I tried to whip the egg whites, they just wouldn't stiffen, but I didn't throw them out. I added them little by little to the yolks and they whipped up! So, you can either whip the whole eggs for 10 minutes with a whisk, or whip the whites separately and fold them in later. I highly recommend this cake—it's to die for! Let it sit in the fridge overnight; it's even better the next day. The photo was taken right after pouring on the chocolate because I was too impatient!
Open in Cookpad AppSteps
- 1
Grease a cake pan with butter, line the bottom with parchment paper, and dust the sides with butter and flour.
- 2
Zest the orange and puree the pulp. Add the liqueur and set aside.
- 3
Whip the egg whites with a pinch of salt and half the sugar until stiff peaks form. Set aside.
- 4
Beat the yolks with the remaining sugar until pale and creamy. Gradually add the orange puree with liqueur while beating.
- 5
Fold in the ground almonds until fully combined.
- 6
Gently fold in the whipped egg whites with a spatula, using slow, circular motions.
- 7
Finally, sift in the baking powder and fold it in.
- 8
Bake for 35–40 minutes at 340–355°F (170–180°C). Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- 9
For the chocolate ganache: Heat the heavy cream until it just begins to boil, then remove from heat. Add the chocolate and stir until melted and smooth. Stir in the butter for shine.
- 10
Pour the ganache over the cake to cover it completely. Decorate as desired and refrigerate for a few hours until the ganache sets.
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