Almond Honey Cake with Orange and Pistachio

Originally from the Galicia region of Spain, this nutty dessert is extremely popular and is part of pretty much every restaurant menu across the country.
By Vicky Cohen and Ruth Fox

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One of our Mom’s very favorite desserts is a traditional Spanish cake called “Tarta de Santiago”. Not being a big fan of super heavy, super sweet creamy desserts, this always-home-made treat was usually her number one choice when we went out to eat.

Originally from the Galicia region of Spain, this nutty dessert is extremely popular and is part of pretty much every restaurant menu across the country. The traditional recipe is basically made from ground almonds, eggs, sugar and lemon zest and is often paired with an alcoholic drink, like sweet wine or brandy.

Growing up in Spain, we, of course, enjoyed this delicious treat many, many times. But interestingly enough, never made it at home. As we were trying to come up with Rosh Hashana recipes, we thought of giving it a try… as usual adding a little twist to the traditional recipe.

Our version is sweetened with honey instead of just sugar, we used orange zest instead of lemon (just because we love the almond/orange combo) and added some shelled pistachios for a touch of color, crunch and extra nuttiness.

This recipe is super simple, fast and easy to prepare. And the perfect way to end your Holiday dinner

5.0 from 3 reviews
Almond Honey Cake with Orange and Pistachio
 
Prep Time
Cook Time
Total Time
 
Originally from the Galicia region of Spain, this nutty dessert is extremely popular and is part of pretty much every restaurant menu across the country.
Author:
Recipe Type: Dessert, Baking
Serves: 1-8 inch cake
Ingredients
  • 2 cups almond meal (here we used Bob's Red Mill)
  • 1½ tsp baking powder
  • 2 jumbo eggs
  • ½ cup confectioner's sugar
  • ⅓ cup honey
  • 1 tsp natural vanilla extract
  • Pinch of salt
  • Zest of 1 medium orange (or to taste)
  • ¼ cup shelled pistachios, roughly chopped
Instructions
  1. Preheat oven to 350F. Lightly grease an 8 inch round baking pan. Place oven rack in medium-low position
  2. Combine almond meal and baking powder in a bowl. Set aside
  3. Combine eggs, sugar, honey, vanilla and salt in a large bowl. Beat using an electric mixer for 3-4 minutes. Add orange zest and almond meal / baking powder mixture and mix until just combined
  4. Fold in chopped pistachios and pour batter into greased pan. Bake at 350F for 25-30 minutes o until a knife inserted in the middle comes out clean

 

Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.

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4 Comments
  1. This recipe sounds delicious! I was wondering if you would happen to know whether I can switch the eggs for flax “egg” instead? Should I add anything else?

    Shana Tova!

  2. This is nothing short of wonderful. Instead of almond flour I use whole raw skinned marcona almonds ground up almost to a paste, and I added zest of the orange plus zest of one tangerine. The flavor is superb. Today I made two! Thank you.

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