The history of this cake might just be as rich and dense as the cake itself. Tarta de Santiago, or St. James Cake, is an almond cake from Galicia with its origins in the Middle Ages. The cake is a simple base of almonds, sugar and eggs, usually flavored with cinnamon and lemon zest. Tarta
Tagalmond
Aargauer Rüeblitorte: Swiss Carrot Cake
Carrot cake has a long history in the context of baking and pastry. Carrot cake as we know it has evolved from carrot puddings made since at least medieval times, which makes pinpointing its origin tricky. One of the earliest published carrot pudding recipes appears in Annals of the Caliphs’ Kitchens: Ibn Sayyar al Warraq’s
Toscakaka: Swedish Caramel-Almond Cake
Tosca cake is a rich sponge cake topped with crunchy, buttery almond caramel. The cake is partially baked, then covered with brown-butter toasted almond caramel sauce, and put back in the oven to finish the cake and darken the caramel. It’s a simple and rustic cake that can be made in about an hour, perfect