Tarta de Santiago Recipe – Spanish Special
Tarta de Santiago is a traditional almond cake hailing from Galicia, Spain, named in honor of Saint James. Made with ground almonds, eggs, and sugar—and lightly flavored with lemon (and sometimes orange zest, cinnamon, or a splash of liqueur)—this dense yet tender cake is baked until golden and dusted with powdered sugar stenciled as the Cross of Saint James. Naturally gluten-free and steeped in history, it makes an elegant and meaningful dessert.
- Prep Time20 min
- Cook Time30 min
- Perform Time30 min
- Total Time1 hr 20 min
Tarta de Santiago Ingredients:
- 2 cups (200 g) ground almonds
- 1 cup (200 g) granulated sugar
- 4 large eggs
- Zest of 1 lemon
- 1 teaspoon baking powder
- Powdered sugar for dusting
- Optional: a small piece of parchment paper for the cross design
Preheat the Oven:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a round cake pan (about 9 inches) with parchment paper.
Mix Ingredients:
Combine Ingredients: In a large mixing bowl, whisk together the ground almonds, granulated sugar, lemon zest, and baking powder.
Add Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated. The batter should be smooth and thick.
Bake the Cake:
Pour Batter: Pour the batter into the prepared cake pan and spread it evenly.
Bake: Bake in the preheated oven for about 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool and Decorate:
Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with Powdered Sugar: Once cooled, place a stencil of the Santiago cross (or any design you like) on top of the cake.
Dust generously with powdered sugar, then carefully remove the stencil.
Recipe Note:
Use finely ground blanched almonds for a smooth, cohesive cake texture.
Weight the almonds, sugar, and eggs accurately—traditional recipes often use equal proportions for balance.
Beat the eggs and sugar until light and pale before gently folding in the almonds and flavorings.
Add lemon zest (and optionally orange zest or cinnamon) for a subtle citrus aroma and depth.
Optionally incorporate a splash of brandy, sweet wine, or liqueur to enhance complexity.
Bake in a round pan until the top is golden and the center just set—avoid overbaking to maintain moisture.
Once cooled, dust generously with powdered sugar using a Saint James cross stencil for the classic look.
