Tarta de Santiago (Spanish Almond Cake)
I first discovered this wonderfully simple cake while resting my tired feet in a small café in Santiago de Compostela. After a long day of walking, the rich almond flavor and delicate texture felt like the most luxurious reward. It’s a taste of Spanish sunshine, naturally gluten-free, and so easy to make that it brings back those travel memories in an instant.
6Ingredients
- 250 g Fine ground almonds (almond flour)
- 250 g Granulated sugar
- 4 (approx. 200g without shells) Large eggs, at room temperature
- 1 Zest of 1 large lemon
- ½ teaspoon (approx. 1g) Ground cinnamon
- 20 g Icing sugar, for dusting
Instructions
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) round springform pan and line the bottom with parchment paper.
In a large bowl, whisk together the ground almonds, granulated sugar, lemon zest, and cinnamon until evenly combined.
In a separate medium bowl, lightly beat the eggs with a fork, just enough to break up the yolks and whites.
Pour the beaten eggs into the dry ingredients. Use a spatula to mix everything together until just combined. Do not overmix; the batter will be thick.
Pour the batter into the prepared pan and use the spatula to spread it evenly.
Bake for 30-35 minutes. The cake is done when the top is a deep golden brown and a skewer inserted into the center comes out with a few moist crumbs attached.
Let the cake cool completely in the pan on a wire rack. This is very important as it's a fragile cake when warm.
Once completely cool, carefully transfer it to a serving plate. Place a stencil of the Cross of Saint James in the center and generously dust the entire surface with icing sugar. Carefully lift the stencil to reveal the design.
Chef's Tip
Use freshly ground blanched almonds for the best texture - store-bought almond flour works but fresh is superior. The cake is ready when a slight wobble remains in the center.
Comments
0Write a Review
Loading comments...
Tarta de Santiago (Spanish Almond Cake)
Ingredients
- 250 g Fine ground almonds (almond flour)
- 250 g Granulated sugar
- 4 (approx. 200g without shells) Large eggs, at room temperature
- 1 Zest of 1 large lemon
- 0.5 teaspoon (approx. 1g) Ground cinnamon
- 20 g Icing sugar, for dusting
Instructions
- Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) round springform pan and line the bottom with parchment paper.
- In a large bowl, whisk together the ground almonds, granulated sugar, lemon zest, and cinnamon until evenly combined.
- In a separate medium bowl, lightly beat the eggs with a fork, just enough to break up the yolks and whites.
- Pour the beaten eggs into the dry ingredients. Use a spatula to mix everything together until just combined. Do not overmix; the batter will be thick.
- Pour the batter into the prepared pan and use the spatula to spread it evenly.
- Bake for 30-35 minutes. The cake is done when the top is a deep golden brown and a skewer inserted into the center comes out with a few moist crumbs attached.
- Let the cake cool completely in the pan on a wire rack. This is very important as it's a fragile cake when warm.
- Once completely cool, carefully transfer it to a serving plate. Place a stencil of the Cross of Saint James in the center and generously dust the entire surface with icing sugar. Carefully lift the stencil to reveal the design.
Let's Cook Together!
Join Melmii's culinary community and get exclusive recipes
melmii.eu | YouTube: @melmiifood | Instagram: @melmii.food