Spanish
⭐ Highly Rated
25 minmedium
SpanishDessert
Recipe Story
origins & traditionsTarta de Santiago is a beloved Spanish dessert originating from Galicia in northwestern Spain. This rustic almond cake has been made for centuries, traditionally served to pilgrims completing the Camino de Santiago. The cake features finely ground almonds as its base, creating a dense yet tender crumb with a naturally gluten-free composition. Infused with lemon and orange zest, the cake delivers bright citrus notes that balance the rich nuttiness of the almonds. The signature decoration is a dusting of powdered sugar through a stencil of the Cross of Saint James, creating an elegant white cross against the golden cake surface. Simple to prepare yet impressive in presentation, this one-bowl dessert requires no flour and relies on the natural oils from almonds to create its distinctive moist texture. Perfect for any occasion, from casual family gatherings to special celebrations, Tarta de Santiago represents the rustic elegance of Spanish baking traditions.
Instructions
step by step0/11 done
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
In a large mixing bowl, beat the eggs with an electric hand mixer on medium speed for 2 minutes until light and frothy.
Gradually add the sugar to the eggs while continuing to beat, mixing for another 3-4 minutes until the mixture is pale and thick.
Zest the lemon and orange directly into the egg mixture. Add the vanilla extract and cinnamon, beating briefly to incorporate.
Using a rubber spatula, gently fold in the ground almonds and the pinch of salt. Mix until just combined - do not overmix as this can make the cake dense.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Place the pan on the middle rack of the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown.
Remove from the oven and let the cake cool in the pan for 15 minutes on a cooling rack.
Release the springform ring and allow the cake to cool completely on the rack, about 1 hour.
Once cooled, place a Cross of Saint James stencil (or make one from cardboard) on top of the cake and dust generously with powdered sugar using a fine-mesh sieve.
Carefully remove the stencil to reveal the white cross pattern. Slice and serve at room temperature.
Tarta de Santiago
4.1 (27)
A traditional Galician almond cake with citrus zest, topped with powdered sugar in the iconic cross of Saint James pattern. This gluten-free Spanish dessert is moist, rich, and aromatic.
easy
1h 5m
8 servings
Ingredients
0 of 10 checked
Wet Ingredients
- 5 pieces eggs, room temperature
Dry Ingredients
- 1 1/2 cups sugar, granulated
- 3 cups almond-flour, finely ground blanched almonds
- 1/4 teaspoons salt
Flavorings
- 1 pieces lemon, zested
- 1 pieces orange, zested
- 1 teaspoons cinnamon, ground
- 1 teaspoons vanilla-extract
Pan Preparation
- 1 tablespoons butter, for greasing pan
Decoration
- 1/2 cups powdered-sugar, for dusting
Chef Tips
expert advice•For the best flavor, use blanched almonds and grind them yourself in a food processor until they reach a fine meal consistency - this creates a fresher taste than pre-ground almonds.
•The cake improves with age; it actually tastes better the day after baking as the flavors meld together.
•If you cannot find a Cross of Saint James stencil, you can easily make one by cutting the shape from thin cardboard.
•For extra moisture, brush the warm cake with a simple syrup made from equal parts sugar and water.
•Some traditional recipes include a tablespoon of brandy or rum for added depth.
•The cake should have a slightly cracked top and golden-brown edges when properly baked.
•For a decorative presentation, garnish with toasted almond slices around the edges.
•This cake pairs beautifully with a glass of Spanish sweet wine or a strong espresso.
