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.
Notes
This recipe uses almond flour instead of wheat flour, making it naturally gluten-free. If you're baking for someone with celiac disease or a gluten allergy, check that all ingredients are gluten-free and use clean equipment to avoid cross-contact.
Use a 24 cm (9½-inch) springform pan.
Allow the cake to cool completely before adding the powdered sugar, otherwise the sugar may dissolve into the surface.
For a traditional finish, use a stencil of the Cross of Saint James, the symbol associated with Santiago de Compostela.
Tarta de Santiago is delicious served at room temperature with coffee or a small glass of Spanish dessert wine.