Project HEAL x Penn Appetit

Recipe by Haley Kang

On Wednesday, April 7th, students attended a Zoom cooking class held in collaboration between Penn Appetit and Project HEAL. With Penn Appetit’s own Sydney Sariol’s camera facing her kitchen space, attendees were able to follow along and make their own Santiago Tart, a classic in Sariol’s grandmother’s home.


Project HEAL is a national organization that wishes to bring more awareness to eating disorders and barriers concerning treatments. The cooking collaboration was held with the hopes of creating an open and safe space for discussion on food related topics. During the class, not only were students able to mix ingredients and grease pans together, but they were able to share their favorite recipes within a shared online cookbook organized by the Project HEAL members.


The cake itself was surprisingly simple and unbelievably moist and flavorful. The recipe only called for six ingredients, most of which are household staples. In addition, those who dislike doing the dishes (like myself) can have a sigh in relief, as this recipe only requires one bowl to mix all the ingredients in. After the ingredients were mixed well, it was simply put into the oven and left to bake. While the cake was in the oven, students watched the Great British Baking Show and were able to smell their kitchens slowly become overwhelmed with almonds and cinnamon.


At the end of the event, everyone was able to taste the cake with a cup of coffee, proving to be a success.


If you would like to make your own Santiago Tart here is the recipe:


  • crushed almonds or almond flour 1 3/4 cup
  • eggs 5
  • granulated sugar 1 1/2 cups
  • lemon zest 1
  • cinnamon 1/2 tsp
  • powdered sugar 1 tbsp (for dusting)
  • Directions


    Preheat the oven to 350F


    In a bowl, pour the sugar, crushed almonds, cinnamon, and lemon zest. Mix well with a fork.


    Add the eggs, and mix well with a spoon or rubber spatula, but do not whisk! Only make sure that all ingredients are well-blended.


    Grease the pan/mold or line it with parchment paper.


    Pour the mixture into the pan and bake for 50 minutes until the top is toasted and golden.


    Let the tart cool before dusting with powdered sugar on top using a sieve.