Description
Galician pie is a common pie in the whole of Spain. Traditionally this cake is decorated with a cross (the stencil attached) in honor of the chief of the Cathedral of Santiago de Compostela(the capital of the Spanish province of Galicia). This delicate, airy pecan pie is prepared without flour, with a minimum content of products, fast and very simple. Will not remain indifferent
Ingredients
-
Sugar
225 g
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Almonds
225 g
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Chicken egg
4 piece
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Cinnamon
0.5 tsp
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Lemon peel
1 piece
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Powdered sugar
Cooking
Whisk the eggs with the sugar and ground cinnamon.
Add the ground almonds and stir until smooth dough.
Now add grated on a fine grater, zest the lemon and stir again. The finished dough pour in a detachable form 20-21 cm (with paper, greased and floured) and bake for about 45 minutes at a temperature of 170 degrees.
The finished cake cooled and while it is still warm, sprinkle with powdered sugar stencil. You can do the opposite and cross to leave not dusted, and everything else sprinkled with powdered. This time I completely dusted the whole cake
Enjoy your tea!!!
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