“Sensational Spanish Vegan Tarta de Santiago: A Delectable Fusion of Almonds, Figs & Orange”
Indulge in this scrumptious Vegan Tarta de Santiago recipe, a flavorful fusion of almonds, figs, and orange zest that will delight your senses and impress guests at any gathering. This Spanish dessert is perfect for vegans and vegetarians alike, with its rich flavors and exquisite balance between textures and tastes.
Allergens
Tree nuts (almonds), fruits (figs)
Ingredients
- 1 cup almond flour 2 cups sliced fresh figs 1/2 cup unsweetened applesauce 1 1/2 cups powdered sugar 1 teaspoon ground cinnamon 1 teaspoon orange zest 1/4 teaspoon salt 1/2 teaspoon almond extract 3 tablespoons vegan butter, melted Powdered sugar, for dusting (optional)
Instructions
- a. Preheat your oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper. b. In a large bowl, combine almond flour, powdered sugar, cinnamon, salt, and orange zest. Add applesauce, melted vegan butter, and almond extract, mixing until well combined. c. Gently fold in the sliced figs, taking care not to break them. Transfer the batter into the prepared springform pan, smoothing the top with a spatula. d. Bake for 40 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before removing the springform and transferring to a serving plate. e. If desired, dust with additional powdered sugar right before serving. Slice and enjoy!
Chef’s Insight
To elevate this dish, use a mix of orange and green figs for contrasting colors.
Notes
This cake can be made ahead and stored in the refrigerator until ready to serve.