Pear Tarta De Santiago

I’m fascinated by the North African influence on Spanish cuisine. Take this traditional flourless almond cake, or Tarta de Santiago, which was a by-product of increased almond cultivation and culinary traditions during Spain’s Moorish era. The dense cake is perfectly suited for a relaxed breakfast, morning coffee break, or afternoon tea. This seasonal version includes chopped pears, though apples (or no fruit) work just as well. After the cake has cooled, I like to rest it in the fridge; then bring it back to room temperature for a soft and fluffy texture.The oldest recorded recipe for Tarta de Santiago dates back to the 1830s, via Luis Bartolomé de Leybar; written references to a similar almond cake, “Torta Real,” imply it has existed for centuries longer. A popular option at bakeries and cafés throughout Spain, particularly in the Galicia region, during the Feast of St. James, it was—and still is—served to travelers of the Camino de Santiago as a traditional reward when they reach Santiago de Compostela.More bakes for almond lovers here: Extremadura Almond Pie; Anytime Almond Cake; and Almond Croissant Galette.