There’s a little bakery in Xaló called Francis that makes the most wonderful Spanish pastries. Their Tarta de Santiago is particularly delicious, and don’t even get me started on their fartons!
In fact, places like Francis are partly responsible for my decision to start baking our own bread. Living within easy reach of so many tempting bakeries makes it far too easy to come home with something sweet every single day.
But Tarta de Santiago has another special place in our kitchen.
A good friend of mine can’t eat gluten, and whenever she comes to stay with us, this is the cake I love to make for her.
Made with ground almonds instead of ordinary flour, it’s a traditional Spanish dessert that doesn’t need any wheat flour. Of course, when baking for someone who must strictly avoid gluten, I always make sure the ingredients and kitchen equipment are suitable.
A Little Taste of Galicia
Tarta de Santiago comes from Galicia in northern Spain and is closely associated with Santiago de Compostela, the famous destination of the Camino de Santiago pilgrimage.
Traditionally, the cake is finished with powdered sugar and decorated with the Cross of Saint James.
What I love most is its simplicity. Almonds, eggs, sugar, and lemon zest create a wonderfully fragrant cake with a tender texture and a delicate citrus flavor.
You don’t need a complicated filling or frosting. Just let the cake cool, add its traditional decoration, and it’s ready for the table.
Perfect with Afternoon Coffee
I usually serve Tarta de Santiago with a good cup of coffee, although a small glass of Spanish Moscatel is lovely too.
It’s a cake I particularly enjoy making when friends visit. And while I still can’t resist the occasional stop at Francis, it’s rather nice knowing I can bake this Galician classic in my own kitchen.
Now, if only I could be quite so disciplined about those delicious fartons!
Tarta de Santiago – Traditional Spanish Almond Cake
Ingredients
- 200 g 7 oz – almond flour (finely ground almonds)
- 200 g 7 oz – granulated sugar
- 4 – eggs
- ¼ tsp – ground cinnamon optional
- Zest of 1 – organic lemon
- As needed – powdered sugar for dusting
- As needed – butter and parchment paper for the pan
Method
- Preheat the oven to 170°C (340°F). Grease a 24 cm (9½-inch) springform pan with butter and line it with parchment paper.
- Beat the eggs and sugar together until light and fluffy. Add the almond flour, lemon zest, and cinnamon, if using. Mix until well combined.
- Pour the batter into the prepared pan and smooth the surface.
- Bake in the center of the oven for 30–35 minutes, until golden brown and firm to the touch. Leave the cake to cool in the pan.
- Once the cake has cooled, dust it with powdered sugar. For the traditional decoration, place a stencil of the Cross of Saint James on top before dusting, then carefully remove the stencil to reveal the pattern.
- Serve at room temperature, optionally with a glass of Spanish dessert wine, such as Moscatel or Pedro Ximénez sherry.
