Healthy Santiago cake

Santiago cake

This cake is very typical in Spain. Throughout this text we are going to learn how to cook it in a healthy way and we are also going to know, in summary, its history. A super simple cake to make and that is delicious, in addition, our recipe eliminates unnecessary calories and replaces harmful sugar with erythritol, a healthy sweetener.

A super simple recipe that has no dairy, sugar, or flour, but it does have eggs, although we will explain if we can create the vegan version of this Santiago fit cake. This dessert always goes down well, and even more so on the weekend when we have dinner at home with friends or when we fancy a treat.

Our delicious cake only has 5 ingredients and they are all healthy, easy to find, cheap and surely many of them we already have at home. In addition, the time that will elapse between when we start the recipe and serve a piece, is 25-30 minutes.

History of the Santiago cake

A delicious Galician dessert that has a lot of meaning. It is made from ground almonds, sugar, eggs, flour and lemon zest. It is considered one of the oldest recipes that are preserved today.

Its origin dates back to the Middle Ages, and as a curiosity, we must remember that in Galicia there are no almond trees and, at that time, they were imported from the Spanish Levant. There is a first reference to this Santiago cake and it is signed in the year 1.577 and according to the letter it was Pedro de Porto who made it.

At first it was known as royal cake. Over the years, its name was changed to Tarta de Santiago and it is inside the 1.838 confectionery notebook of the famous Luis Bartolomé. It was there that this recipe began to become popular in Galicia.

Its precise origin is not known, and may never be known, there are only slight clues. For example, the symbol of the cross of Santiago began to be worn by José Mora Soto in 1924 and is something that remains to this day.

In the the Camino de Santiago, the popularity of the dessert grew and thus it became a tradition spread throughout the country, and even abroad. Above all, in areas close to the border with Galicia or Spain.

Calories and which sweetener to use

A portion of our Santiago cake, does not reach 120 kilocalories. It could not be suitable for the keto diet since it reaches the 13 grams of carbohydrates each piece of this delicious cake.

Let's remember that, although it is a healthy recipe, it is still a sweet that should not be eaten daily, but rather every several weeks. In addition, the original recipe, of course, uses white sugar, however, we will use a healthy sweetener.

We have Stevia, there are those who use fructose, etc. But we recommend using between 70 and 80 grams of erythritol. This sweetener can be purchased granulated and powdered, we recommend powdered, unless we are able to eliminate the clumps that the granules create.

We only have to eat a piece of this cake, since there are almost 8 grams of fat, and that day we are not going to do sports or it is a day of excesses, we will try not to overdo it and keep eating healthy. For this, it will help a lot to avoid soft drinks and sugary drinks, as well as fatty meats, fried foods and the like.

ALMOND CAKE

Can it be made vegan?

Technically, yes, it can, since in our recipe it has eggs, but it does not have butter-like dairy products like other recipes. Eggs can be substituted for vegan egg mix. It is possible that the result and the flavor are somewhat altered, but it is added in the same way that we added the 5 eggs.

In our recipe we will use margarine, instead of butter, so, just by changing the eggs, we have a vegan Santiago cake, without sugar, gluten-free (because there are no flours), low in calories, etc.

Another important fact is that we will use cinnamon in our mix, and it is a very important ingredient in the vegan diet. Very few people know it, but cinnamon is rich in iron. 100 grams of cinnamon provide 8,3 mg and also helps regulate blood sugar and controls bad cholesterol levels. In the same way it helps digestion and reduces flatulence. For something it is one of the spices most used by vegans and vegetarians.

How to preserve the cake

Our recipe is for 4 people, although it depends on whether we use those amounts or less, as well as the size of the mold. In the case of the Santiago cake, it must be very short, so the mold would have to be round and short. In case you have a square, or rectangular one, it also works, so we give you our personal touch.

When the recipe is already cooled and there are some pieces left over, we strongly recommend that you pick them up quickly and store them in a glass tupperware with hermetic closure And if we can get the air out of it, all the better.

We say this, because if they stay out of the tupperware for a long time, 2 hours, for example, the cake will become rancid, crunchy, but dry and tasteless. So the best idea is to use a glass tupperware with hermetic closure or a plastic tupperware. The bad thing about plastic tupperware is that it corrodes over time and if we overheat something afterwards, it releases substances that could impregnate our cake.

Yes, we can reheat the cake, but preferably in the oven and without using the container where we have stored it. It is not necessary to reheat, what's more, it could lose sponginess. The best option is, if we want to drink something warm, it is to dip it in milk or a hot vegetable drink.

The next thing we will do is move that tupperware away from a heat source, from sunlight, from a window and from very sudden changes in temperature. It is not necessary to put it in the fridge, although some do. Of course, we can only keep this dessert for about 2 days, on the third we can no longer ensure that it is in good condition to be consumed.


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