International Cuisine > Spanish Cuisine > Desserts (Spanish) > Tarta de Santiago (Almond Cake) Recipe

Tarta de Santiago: A Classic Spanish Almond Cake

Discover the traditional flavors of Spain with this easy-to-follow recipe for Tarta de Santiago, a delicious almond cake perfect for any occasion. Learn how to make this gluten-free delight at home.

Prep Time
15 minutes
Cook Time
30-40 minutes
Servings
8-10
Ingredients
  • 250 g Ground Almonds
  • 5 Eggs
  • 250 g Granulated Sugar
  • 1 teaspoon Lemon Zest
  • For dusting Powdered Sugar
  • 1 Santiago Cross Stencil
  • Pinch Cinnamon

Getting Started

Preheat your oven to 180°C (350°F). Grease and flour a 24cm (9-inch) round cake tin. This prevents the cake from sticking and ensures easy removal after baking.

Mixing the Ingredients

In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. This incorporates air into the batter, resulting in a lighter cake. Add the lemon zest and a pinch of cinnamon for flavour.

Adding the Almonds

Gradually fold in the ground almonds until just combined. Be careful not to overmix, as this can result in a dense cake.

Baking the Cake

Pour the batter into the prepared cake tin and spread evenly. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.

Cooling and Decorating

Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, place the Santiago cross stencil in the center of the cake and dust generously with powdered sugar. Carefully remove the stencil to reveal the iconic cross.

Serving Suggestions

Tarta de Santiago is best served at room temperature. It pairs perfectly with a cup of coffee or a glass of sweet dessert wine. Enjoy!

Nutrition Facts (Estimated per 100g)

  • Calories: Approximately 350-400 kcal
  • Protein: 8-10g
  • Fat: 20-25g
  • Carbohydrates: 30-35g
    • Note: Nutritional information is an estimate and can vary based on specific ingredients used.

    Other Important Considerations for Nutrition

  • This cake is naturally gluten-free due to the use of almond flour.
  • It's high in calories and fat, so enjoy in moderation.
  • For a lower sugar option, consider reducing the amount of sugar slightly.

    • ← Sopa de Ajo: A Traditional Spanish Garlic Soup Traditional Crema Catalana →

    FAQ

    • Can I use almond flour instead of ground almonds?

      Yes, you can use almond flour. However, ground almonds may provide a slightly coarser texture, which is traditional for Tarta de Santiago.
    • How do I store Tarta de Santiago?

      Store the cake in an airtight container at room temperature for up to 3-4 days. It can also be refrigerated, but it may become slightly drier.
    • Can I freeze Tarta de Santiago?

      Yes, you can freeze it. Wrap the cake tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw completely before serving.
    • Where can I find a Santiago cross stencil?

      You can find Santiago cross stencils online, in specialty baking stores, or you can even make your own using cardboard or paper.