Who: Chef Seamus Mullen
Chef Mullen’s Guest-Worthy Recipe: Spanish “Tarta Santiago” — olive oil and almond cake, citrus cream, cherries, sea salt
“Tarta Santiago is a Spanish almond cake that is simple, rustic, and easy to make. Made with almond, citrus cream, cherries, and sea salt, the cake is a perfect end to any meal. I like to add olive oil from Spain to my recipe as it has so many health benefits, from its anti-oxidant properties, to its naturally anti-inflammatory qualities. It is also a fundamental ingredient in the healthy kitchen and it is incredibly delicious!”
(Makes one 10” tart)
2 c confectioner’s sugar
2 ¾ c almond flour
1 c coarsely chopped Marcona almonds
1/4 c Arbequina olive oil
Zest of 1 lemon
1 pinch cinnamon
1 c cherries, cut in half, pit removed
2 Tbsp Arbequina olive oil
2 c citrus Chantilly cream
Mix sugar and almond flour. Whip eggs, lemon zest, olive oil, and cinnamon.
Add the flour mixture to the egg mixture and work until smooth. Fold in the chopped Marcona almonds.
Grease a tart mold with butter and bake at 350 degrees for 25 minutes, until golden and the center is moist but set.
Serve with a dollop of Chantilly cream, cherries dressed in olive oil, and a sprinkle of coarse sea salt.