St. James cake
This Spanish cake originates from the Galicia region. I added a scallop shell (instead of a Santiago cross) to represent the pilgrimage. Couldn't resist adding a candy pearl to the shell.
Be careful if you're using Teresa Barrenechea's recipe from "The Cuisines of Spain." The book has a major error. Make sure you cut the almond flour down to 1/2 lb, or else your cake batter will turn into a paste.
St. James cake
This Spanish cake originates from the Galicia region. I added a scallop shell (instead of a Santiago cross) to represent the pilgrimage. Couldn't resist adding a candy pearl to the shell.
Be careful if you're using Teresa Barrenechea's recipe from "The Cuisines of Spain." The book has a major error. Make sure you cut the almond flour down to 1/2 lb, or else your cake batter will turn into a paste.