Low Carb and Still Delicious Food

As you know by now, the Hubby is on a low carb, low sugar live-it (see what I did there?).  As such, it’s hard to whip up low-carb/sugar food and have it be tasty.  Traditionally, I am a from scratch cook, and it’s been helpful with this new transition that I have that experience.  Hubby loves pizza and bread and cake, so for him it’s been a big change.  50 lbs and a little more than a year later, he has adapted pretty well.  Initially to sub for all the bread and pizza, we went the cauliflour route, until he started to have a bad reaction to it.  Yes, there is such thing as too much cauliflour!  After that period (cauliflour pizza crust, tater tots, tortillas, fried rice and on and on) I looked into non-traditional flours.  I recently landed upon a lovely cake that we always have at our favorite tapas place in Detroit, La Feria.

Have you ever heard of the Camino del Santiago?  It’s a pilgrimage walk that people have been making in Spain for hundreds of years.  It’s about 500 miles long, and you do it all on foot.  There is a great movie about it, starring Martin Sheen called “The Way”.  At the end of the journey, people would be treated to a cake called Torte del Santiago.  It’s a lovely flourless cake, made with almond meal, orange and lemon zest.  So good, it keeps moist for a while thanks to the almond meal.  It’s very easy to make too, so try it and let me know how it goes!

I will begin by saying, while you can do this entirely by hand, using a hand held mixer or a stand mixer will make this a doddle for you.  If you decide to use a whisk, you’ll be earning your reward!

Torta del Santiago

  • 2 1/4 cups finely ground almond meal
  • 1 3/4 cups sugar (if you can find superfine, it’s a help)
  • zest of 2 oranges and one lemon
  • teaspoon of good almond or vanilla extract
  • 6 large eggs, separated (at room temperature if possible)

Preheat your oven to 350° F.  Lightly butter an 11 inch springform pan and line it in the bottom with parchment, and butter that too.  Set aside.

In a large bowl, beat together the egg yolks and sugar.  I usually use the paddle attachment for this, and I start low and slow to dissolve the sugar in the yolks.  After the sugar is dissolved, turn the mixer up to high and let it run for a while.  You’re looking for a very light yellow color and a very creamy and stiff texture.  I usually just turn it on and let it go while I clean up and get everything else ready.  Once the proper texture is reached, slowly incorporate the almond flour, zest and almond extract, you can use the same mixer.  The final mixture should be quite thick and stiff.  That’s exactly where you want it.

In another clean bowl*, beat the egg whites to very stiff peaks.  It will likely take 7 – 8 minutes at high.  Again, it’s helpful to just break them up initially, then put the mixer on high and walk off for a while.

Using a large wooden or metal spoon (think salad tongs size), take 1/3 the egg whites and add to the yolk and almond mixture.  Use the spoon to firmly beat them into the mixture, it’s ok if the eggs lose most of their air.  This is called slackening, and it lightens up the heavy mixture enough so you can fold in the remaining egg whites with ease. Gently fold in the remaining egg whites, being careful not to deflate them too much.  The eggs give the cake it’s lightness and rise.

Carefully spoon the mixture into the lined and buttered springform pan, use the back of a spoon to smooth the top.  Bake in the 350° oven for 45 minutes.  You’ll know it’s done when it is solid in the middle and is srating to pull away from the sides.  Cool the cake completely before you serve it.  Sprinkle the top with confectioners sugar, the traditional cake has the fleur del lis in the sugar, as the photo above illustrates.

*  Note: A clean bowl is essential to whip egg whites.  I usually clean with soap and hot water, then dry well.  Before I add the egg whites, I use a half a lemon and wipe the inside of the bowl.  This adds a bit of flavor, but more importantly it removes any residual fat that might still be in the bowl.  Any fat will ruin your whip, and although you do get some rise, you won’t get a fully stiff peak stage.