The Whistler asked Stuart and Marc from the Kitchen Table at the Seven Dials to share some recipes with us…

After receiving customer requests for gluten free cakes we began to look for inspiration from the shop’s cookbooks. It was amongst them in a book on the food of Spain and Portugal that Marc discovered ‘Torta di Santiago’, a flour-free cake from the famous town of pilgrimage. It is thought to date back hundreds of years, being first recorded in Santiago as far back as 1577 under the name, ‘Torta Real’. In 1924 a local baker, Jose Mora Soto, added the stencilled shape of the Santiago cross using icing sugar to distinguish it from other cakes and this may be how it established its name. The cake is made from almonds, something brought to Spain by the Moors over a 1000 years ago. Many recipes use whole almonds but here we use ground ones.
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