Tarta de Santiago Venezolana

Ingredients

The Venezuelan adaptation of Tarta de Santiago incorporates local ingredients and flavors to give it a distinct twist. While the Spanish version traditionally uses almonds, the Venezuelan version may also include ingredients like coconut or plantains to add a tropical flair. Additionally, the decoration of the cake with the Venezuelan flag made from sprinkles is a unique touch that pays homage to the country's vibrant culture. We alse have the original recipe for Tarta de Santiago, so you can check it out.

• 2 cups (240g) almond flour 2 cups (240g) almond flour
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 4 eggs 4 eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• Powdered sugar, for dusting Powdered sugar, for dusting
• Colorful sprinkles, for decoration Colorful sprinkles, for decoration

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 32g, 26g
• Protein: 8g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large bowl, combine the almond flour, sugar, coconut milk, vegetable oil, eggs, vanilla extract, cinnamon, and salt. Mix until well combined.
3. 3.
   Pour the batter into the greased cake pan and smooth the top with a spatula.
4. 4.
   Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cake from the oven and let it cool completely.
6. 6.
   Once cooled, dust the top of the cake with powdered sugar.
7. 7.
   Using colorful sprinkles, create the Venezuelan flag design on top of the cake.
8. 8.
   Slice and serve the Tarta de Santiago Venezolana, and enjoy!

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for the best texture in the cake.
• Coconut milk — Shake the can of coconut milk well before measuring to ensure it is well mixed.

Tips & Tricks

• For a tropical twist, you can add 1/2 cup of shredded coconut to the batter.
• If you prefer a stronger cinnamon flavor, you can increase the amount to 2 teaspoons.
• To make the cake extra moist, you can brush it with a simple syrup made from equal parts sugar and water before dusting with powdered sugar.

Serving advice

Serve the Tarta de Santiago Venezolana at room temperature to fully enjoy its flavors and texture. It pairs wonderfully with a cup of freshly brewed coffee or a scoop of creamy coconut ice cream.

Presentation advice

When serving, place a slice of Tarta de Santiago Venezolana on a dessert plate and sprinkle some additional powdered sugar around the edges for an elegant touch. Garnish with a sprig of fresh mint for a pop of color.