2021 Vuelta - Stage 21: Padrón to Santiago de Compostela
This is the end. Three weeks of cycling, but more than that. Three culinary ridealongs this year for all 3 major tours. It is also one year from when I officially launched my Instagram page. It is also the last day before I get married. It’s been a crazy year. I don’t know what comes next for Mangia McCann. I was envisioning life would be back to normal and this blog would start taking a back seat in my life. It kind of needs to for my sanity. While life is not back to normal and heading backwards, seemingly, work is pretty much back to normal. My office wants employees back in-person next month. Sports are starting up for the girls. . . I am just looking forward to tomorrow’s celebration and heading to Italy for my honeymoon. It will be a welcome break from the weird new-normal daily grind I’ve been doing for a year-and-a-half now.
So, while this Vuelta journey ends, my journey continues. Speaking of journeys, today’s end-stage of the race is in Santiago de Compostela, the terminus of The Pilgrim’s Trail which starts all the way in a southwestern French town called St. Jean Pied-du-Port. There are actually several different pilgrimage routes to take, but this is the most popular route and covers nearly 1000 km. While the pilgrimage was originally religious, many people now simply partake in the tradition for spiritual reasons, a means of a physical challenge, exercise, or similar to a walkabout to learn about themselves or escape their daily routine. Traditionally, an almond cake (Torta de Santiago) was presented to, or enjoyed by, those arriving at the end of El Camino de Santiago and that is my final dish for La Vuelta 2021. Until next time, be well.
p.s. Many thanks to my neighbor Veronica, for sharing this cookbook with me for reference and inspiration during my first Vuelta Culinary Ridealong.
Almond Torte Torta de Santiago, from The Food of Spain, Vicky Harris
2.5 cups blanched slivered almonds
1.5 sticks of butter, softened
6 eggs at room temperature
14 oz superfine sugar
1 cup AP flour
2 lemons, zested and juiced
Confectioner’s sugar (powdered sugar)
Preheat the oven to 325 and grease a springform cake pan.
Grind the almonds in a food processor until fine, 20-30 seconds.
In a stand mixer fitted with the paddle (or in a large bowl using a hand mixer), cream the butter and sugar until light and fluffy. Then, add in the eggs, one-at-a-time, until mixed in thoroughly.
Fold in the lemon zest, sifted flour, and ground almonds with a spatula until the mixture just comes together. Pour into the cake pan and bake in the oven for about 70 minutes.
Remove from the oven and let rest for 5 minutes. Using a pastry brush, apply 2 tbsp of lemons juice all over the cake. Place on a wire rack and let cool completely.
Just before serving, sprinkle on some powdered sugar.
______________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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