Santiago Almond Cake

Name: Santiago Almond Cake
Yield: 8 servings
Cuisine: Spanish
Ingredients: Ground almonds; Firm tofu; Caster sugar; 5 medium eggs; Lemon juice

Santiago Almond Cake, plated as one serving.

226 kcal a serving, against 357 for the traditional version. That is 131 kcal off, or 37%, with 9.9g of protein. Serves 8. .

What the traditional version is

The traditional Santiago almond cake is a celebration of almonds, eggs and sugar: 250g each of ground almonds and caster sugar, bound with 5 eggs, sometimes a hint of lemon zest. It's gluten-free but definitely not light - what you lose in flour, you gain in rich almond oil and dense crumb. No sauce, no cream, just a cloud of icing sugar on top and the bragging rights for finishing a slice after a meal.

What changed, and what each change costs

Almonds swapped for half almonds, half firm tofu

What ruins nearly every diet almond cake is swapping nuts for flour - the cake dries out and the flavour evaporates. Instead, I replace half the ground almonds with blitzed firm tofu. Tofu's bland, yes, but it holds water, adds protein and keeps the crumb moist without turning things rubbery.

What it costs you. The almond hit drops, and the crumb isn't quite as rich, but you keep much more structure than if you tip in flour. It's not as buttery-sweet as the original, but you can almost convince yourself it's intentional.

Sugar dropped from 250g to 140g

Sugar binds the crumb and keeps the cake moist, but 250g is a lot for one tin. Drop below 140g and the cake gets tough and sticks to your teeth. This is about as low as I can make it before the whole thing turns to paste.

What it costs you. You lose that glossy, slightly chewy crust you get from a sugar-rich bake. The top stays paler and the cake is barely sweet. Great with coffee, less good if you're already missing pudding.

Icing sugar dusting swapped for none

If you want to save 20g sugar per cake, just skip the ornamental snowstorm. Saves nothing for flavour, but it's the easiest cut you'll ever make.

What it costs you. No scallop cross on top. It's not an Instagram moment. To be fair, neither is this version.

What goes in it

The ingredients, without the quantities. The weights are what the figures below are computed from, and they are in the book.

Ground almonds
Firm tofu
Caster sugar
5 medium eggs
Lemon juice

How it starts

Heat your oven to 170C, fan on.
Blitz the tofu in a food processor until completely smooth.
Whisk the eggs and sugar together for a minute or two until frothy and light in colour.

The rest of the method, and every weight, is in Authentic-ish Spanish.

The numbers

Per serving	Traditional	Lightened
Calories	357	226
Protein	10.5g	9.9g
Fat	18.6g	12.1g
Saturated fat	2.2g	1.8g
Carbohydrate	40.8g	21.6g
Protein per 100 kcal	3g	4.4g

Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Spanish prints the exact database row used for each ingredient, so any number here can be checked. How every number is computed sets out the method.

Allergens. eggs, nuts, soybeans.

The method is in the book

Look, this isn't the cake pilgrims queue for in Santiago, with the buttery almond-sugar hit and a top you can tap with a spoon. But for something with half the sugar and a good chunk more protein, it's better than a sad diet sponge. The tofu keeps it moist, and as long as you don't tell anyone before they eat it, most will finish their slice. If you want the real deal, there's always next year's Camino.

The quantities and the method for this dish are in Authentic-ish Spanish, along with 57 more. Buy the paperback