We just came back from our yearly trip to Spain. Again, we didn’t have enough time to really get to know all of the places we visited. One of the “off the beaten path” places was Puebla De Sanabria. We found out about this place through a Señora named Luz that we met in Santiago. She was from Madrid and could easily start her own tour business due to her wealth of geographical knowledge. She told us that Sanabria was a must see.

This little, medieval town is between Ourense and Benavente off highway A-52 that borders Northern Portugal. The town dates back to the 12th century. We were there when they were setting up for a festival so they had flags draped all over the narrow streets that led up to the church and castle. It looked like a movie set only real! There is also the largest glacial lake in Spain near by: Lago de Sanabria, which is a nature reserve and a very popular holiday destination for Spaniards. We will for sure be going back.
¡Muchas gracias, Señora Luz!

Almond torts were very popular in the Northwest. Each town has their own version claiming theirs is “Lo Mejor” or the best. We thought they were all good! Here is a recipe that comes close: from; www.justspain.com

Torta de Santiago
 Ingredients:

• 225g/8oz Sugar
• 1/4 teaspoon grated Lemon Rind
• 225g/8oz Almonds with skins, finely ground
• 7 Eggs, separated
• 1/4 teaspoon Ground Cinnamon
   For the filling and topping
• 300ml/10fl.oz. Whipping Cream
• 1/4 teaspoon Sugar
• 1 teaspoon Brandy
• Finely chopped Almonds to garnish

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease and flour 2 x 20cm/8 inch round sandwich tins.
2. In a large mixing bowl, cream together the sugar, lemon rind, and egg yolks until the mixture is light and fluffy.
3. Stir in the almonds and cinnamon.
4. In another mixing bowl, beat the egg whites until they are stiff, but not dry.
5. Stir a few tablespoons of the egg white into the almond mixture to lighten it a little, then fold in the rest of the egg whites.
6. Transfer the mixture to the sandwich tins and bake for 45 minutes or until the cakes are cooked and brown.
7. Allow to cool for a few minutes, then remove the cakes from the pans and cool on wire racks.
8. To make topping - in a mixing bowl, whisk together the cream, brandy and sugar until stiff. Spread half the mixture on one of the cakes then place the other cake on top and coat the top and sides of the double layered cake. Garnish with chopped almonds.