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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Cardamom and orange palmiers


Palmiers are a French pâtisserie staple. Here we've added fragrance and flavour to the sugar glaze with cardamom and orange rind. They're perfect for dipping into a cup of tea.

You'll need

90 gm raw caster sugar, plus extra for dusting Finely grated rind of 1 orange ½ tsp ground cardamom ¼ tsp ground ginger 350 gm puff pastry (see puff pastry recipe) 20 gm melted butter

Method

  • 01
  • Combine sugar, rind and spices in a bowl, mix well and set aside.
  • 02
  • Roll out pastry on a work surface lightly dusted with raw caster sugar to 3mm thick, then cut out a 30cm square. Brush lightly with melted butter, scatter sugar mixture over evenly, then roll the 2 sides inwards to meet in the centre. Transfer to a tray and refrigerate until firm (1-1½ hours).
  • 03
  • Preheat oven to 220C. Slice pastry into 1cm-thick pieces and place on baking trays lined with baking paper, leaving about 5cm in between each, and bake, swapping and turning trays partway through to cook evenly, until light golden (5-6 minutes). Remove from oven, carefully flip over palmiers (be careful, the molten sugar is very hot), then return to oven until bases are glazed and caramelised (5-6 minutes). Cool on trays and serve on the day of baking.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Oct 2014

Recipes (12 )

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