Joanne Weir Follow @ChefJoanneWeir

Torta di Santiago

Torta di Santiago

Serves 6



1 cup sugar (or 240 grams)
3 large eggs
3 large egg whites
Large pinch salt
1 ½ teaspoons Fiori di Sicilia (optional, my personal preference)
½ teaspoon almond extract
½ teaspoon vanilla extract 
Zest from one orange
2 ½ cups blanched almond flour (or 250 grams)
1 ½ tablespoons demerara or turbinado sugar 
1/3 cup sliced almonds, very coarsely chopped 


Preheat an oven to 350F.  Place a rack in the middle position of the oven.  Oil the bottom and sides of a 9-inch cake pan and line the bottom with a round of parchment paper.  Oil the parchment paper.

In a large bowl, whisk together the sugar, whole eggs, egg whites, salt, Fiori di Sicilia (if using), almond extract, and vanilla extract.  Whisk vigorously until frothy and combined, about 30 seconds. 

Add the almond flour and orange zest and whisk until well incorporated. 

Pour the mixture into the prepared pan and sprinkle the middle of the batter with the almonds and then the turbinado or demerara sugar evenly onto the top.  Top with the almonds.

Bake until a toothpick, when inserted into the middle, comes about clean, about 25 to 30 minutes.  

Let cool on a rack.  Run a knife around the edges and invert the cake onto a plate.  Remove the parchment and re-invert the cake onto a serving plate.