Feliz día de Andalucía! I’m in Amsterdam today (taking advantage of the long weekend) instead of Andalucía, but to celebrate I will leave you with this recipe for a traditional Spanish treat!
These sweet, crumbly cookies, known as polvorones or galletas fritas, are traditionally made with lard, but this recipe uses olive oil (so you can feel kind of healthy while you eat them?)! I didn’t have anise extract, so I used some vanilla, and I didn’t have a rolling pin so I used beer bottle. This is how things go in my Huelva kitchen.
Although a few of my galletas were just a bit too crumbly, these were a lot easier to make than I originally thought they might be, and it’s another item crossed off my Spanish Cooking Bucket List!
Trying to keep up my amateur food blogging in my piso has its little difficulties: lack of equipment (building muscle and making me better at eyeballing!), unfamiliar grocery stores (you’ve gotta work with what you’ve got!), and lack of natural light in the apartment for my semi-decent photos/lack of time spent in said piso during daylight hours (you’ve got to make hay while the sun shines!)…but I think my quest to be more like an española in the kitchen got off to a good start.
Tarta de Santiago, “Cake of Saint-James”, has been eaten since the middle ages in Galicia and is traditionally decorated with the cross of Saint-James. I opted to dust mine with icing sugar and top it with sweet Andalucian strawberries that are just starting to be seen at the market.
This cake was much like the Andalucian Orange Almond Torte that I made last fall, minus the orange– only three main ingredients in this one, so it doesn’t get much easier! To practice my Spanish, I followed this recipe, but have copied it below in English for you.
Tarta de Santiago
250 grams of ground almonds
250 grams of granulated sugar
5 large eggs
Zest of half a lemon (I used the zest of a whole lemon!)!’
1/2 teaspoon of cinnamon
1 tablespoon of icing sugar (for dusting)
butter for greasing the pan (I used sunflower oil)
one 22-cm diameter springform pan
Mix together the almonds, sugar, lemon zest and cinnamon. Mix in the eggs until well combined but don’t beat the eggs. Once the batter is smooth, pour into the greased pan and bake at 350F for 50 minutes or until the top is golden (if it starts to brown too much just cover the top with tin foil). To decorate the cake traditionally, you can print off the cross template from the Spanish re pie website; place your cross on the cake and top with icing sugar around it. Or, top with icing sugar and fruit; easy and delicious! Buen provecho!