Tarta de Santiago Vegana

Tarta de Santiago Vegana is a delightful vegan twist on the traditional Spanish almond cake, featuring the rich flavor of almonds combined with zesty lemon and cinnamon. This simple yet elegant dessert is perfect for breakfast or as a sweet treat any time of the day.

Ingredients

• Almond flour - 150 grams
• Maple syrup - 100 milliliters
• Almond milk - 100 milliliters
• Lemon zest - 1 tablespoon
• Lemon juice - 2 tablespoons
• Baking powder - 1 teaspoon
• Cinnamon - 1 teaspoon
• Salt - 1/4 teaspoon
• Powdered sugar - for dusting (optional)

Steps

1. Preheat the oven to 180°C (350°F) and grease a round cake pan (20 cm in diameter).
2. In a large bowl, combine the almond flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the maple syrup, almond milk, lemon zest, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Once cooled, dust the top with powdered sugar before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats and protein from almonds.
• Contains antioxidants and vitamin C from lemon.

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