Tarta de Santiago (Spanish Almond Cake)
Tarta de Santiago isa traditional Spanish almond cake made with ground almonds, sugar, and eggs.It’s moist, fragrant, and usually topped with powdered sugar and a Cross ofSaint James design.
Ingredients
- 100 g finely ground almonds almond meal
- 100 g granulated sugar
- 2 room temperature eggs
- Zest of one lemon or orange
- ¼ tsp cinnamon powder
- A pinch of salt
- Powdered sugar for dusting, as needed
- 1 tsp brandy rum or 1/8 tsp of almond extract (optional for extra aroma.)
Instructions
- Preheat your oven to 180°C.
- Grease and line the bottom of a 6-inch round cake pan with parchment paper.
- In a bowl, combine ground almonds, cinnamon, salt, and zest. Stir well.100 g finely ground almonds, ¼ tsp cinnamon powder, A pinch of salt, Zest of one lemon or orange
- Beat eggs, almond extract or rum and sugar until the mixture is pale and fluffy. This aerates the batter for a lighter cake.100 g granulated sugar, 2 room temperature eggs, 1 tsp brandy
- Add the dry ingredients into the beaten egg.
- Gently fold the ingredients together using a spatula until just combined. The batter should be smooth and thick.
- Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake for 30–35 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- (If it browns too fast, cover loosely with foil for the last 10 minutes.)
- Let the cake cool completely in the pan before removing it.
Decorate (traditional step):
- Place a paper Cross of Saint James (Cruz de Santiago) stencil in the center and dust the top with powdered sugar.Powdered sugar
- Carefully lift off the stencil to reveal the cross design.
Notes
The cake naturally has a moist, dense texture — that’s traditional.
It keeps well for up to 5 days at room temperature (covered).
For gluten-free diets: this cake is naturally gluten-free.