A Classic Tarta de Santiago Recipe For The Perfect Almond Cake!
If you’re looking for a simple yet delicious almond cake, you’ll love this Tarta de Santiago recipe. This cake is a traditional almond cake from Galicia, a region in northern Spain.
It is very filling and super tasty with a rich almond flavor, a crumbly texture and a crunchy top.
Made with only three ingredients and the occasional cinnamon and lemon zest, it is naturally gluten-free and filled to the brim with almond and lemon flavor. You’ll be surprised at how easy it is to make!
Traditionally, this cake is dusted with powdered sugar on top, with “Santiago’s Cross” shaped in the negative space.
Santiago is the Spanish name for the Apostle James. Legend has it that his remains are buried in the city of Santiago de Compostela (the city is, in fact, named after the apostle).
This cake is often eaten along the “Camino de Santiago”, one of the most popular and ancient pilgrimages in the world.
I’ve lost count of the number of pieces of Tarta de Santiago I ate while walking El Camino this past summer – all of them were super delicious and memorable.
Although this Spanish almond cake is widely known and loved throughout Spain, by law it can only be commercialized in Galicia (but that doesn’t prevent any homemade ones!).
There are several different versions of this cake, some of which even include puff pastry as the base. However, the most delicious ones are closer to the original recipe without a base.
Ingredients
Here are the Tarta de Santiago ingredients that you will need to make this cake. As mentioned, there are only a few ingredients:
- Eggs – You’ll need four eggs.
- Granulated sugar – For sweetness and texture.
- Almond flour – Either homemade with raw, peeled almonds (recommended; see below for tips) or store-bought. Traditionally made with Marcona almonds, but other types of almonds work as well.
- Ground cinnamon – To add extra flavor.
- Lemon zest – Preferably lemon zest from an organic lemon.
- Powdered sugar – To sprinkle on top after baking.
Recipe Tips and Substitutions
Here are some extensive tips and tricks to read through before making this Santiago cake:
- For the best consistency, use a kitchen scale to weigh your eggs without shells, and use the same amount of almond flour and sugar as the weight of the eggs (e.g. if your eggs weigh 6 ounces, use 6 ounces of almond flour and 6 ounces of sugar).
- Traditionally, Tarta de Santiago is made with Marcona almonds from Spain, which are rounder and sweeter, but any type of almond will work. However, it is important to use peeled raw almonds, so that the cake doesn’t become too bitter.
- For the best taste, make your own almond flour at home by blanching raw almonds in boiling water and then rubbing off the skins. Pulse the almonds in a food processor for 10-15 seconds at a time, scraping the sides and avoiding overprocessing or the almonds will turn into butter.
- You can whip the egg whites separately and fold them in for a fluffier texture, but the traditional method (as explained in the step-by-step instructions) is easier and still delicious.
- Flavor the cake with cinnamon powder and lemon zest, or leave it plain to let the almond flavor shine. You can also add vanilla extract if you want, but this is less traditional.
- The raw batter should be quite thick. When cooked, the cake should have a thin golden crust on top and bottom, but the inside should be crumbly and slightly moist.
- Allow the cake to cool in the pan before removing it since it is particularly fragile when hot.
How to Make Spanish Almond Cake – Step by Step Instructions
In this section, we’ll show you exactly how to make this Spanish almond cake.
You will find all the recipe process photos so that you can compare your progress as you bake at home.
The printable recipe card with exact measurements and details can be found at the end of this recipe post, as always!
Start by preheating the oven to 350 degrees Fahrenheit and lining a round 9-inch cake pan with parchment paper.
Then weigh the eggs (without the shells) to determine how much of the sugar and almond flour you’ll need.
To make the almond flour, place the raw, peeled almonds in a food processor and pulse a few times, scraping the sides as needed, until you have a fine powder.
Be careful not to overprocess.
Alternatively, you can also use store-bought almond flour.
In a large bowl, beat the eggs and sugar using an electric hand or stand mixer until pale and fluffy, about 5 to 7 minutes.
Add the almond flour, cinnamon, and lemon zest and whisk well to combine.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Bake for 30 to 35 minutes or until the top is golden and crunchy and a toothpick inserted in the center comes out clean.
The exact baking time may vary depending on your oven.
Let the cake cool in the pan on a cooling rack. Remove it from the pan once cooled.
When the cake is completely cooled, place a paper stencil of Santiago’s cross in the center of the cake and dust with powdered sugar all over.
Carefully lift off the stencil to reveal the cross shape on the cake.
Enjoy this delicious Galician almond cake!
Storage Tips
Tarta de Santiago is usually stored in a cool and dry place outside of the fridge. It can last for up to 5 days, but since it is so delicious, I highly doubt it will last that long.
FAQ
Here are some answers to frequently asked questions about this famous almond cake!
Tarta de Santiago is an almond cake from the Spanish region of Galicia. It is named after Santiago, the Spanish name of the Apostle James, and is known for the signature “Santiago Cross” (Cross of Saint James) outlined in powdered sugar on the top.
Tarta de Santiago is eaten and enjoyed all over Spain, but it is especially eaten during “El Camino de Santiago”, one of the most popular and ancient pilgrimages in the world.
To make this cake, weigh the eggs to know the correct amount of sugar and almond flour. Beat the eggs and sugar until pale and fluffy, then add the almond flour, lemon zest and cinnamon and mix again. Pour the batter into a cake pan lined with parchment paper and bake at 350 degrees Fahrenheit for 30-35 minutes. Remove, let cool, and place a stencil of Santiago’s cross on top. Dust with powdered sugar, remove the stencil, slice, and enjoy!
Related Recipes
If you’ve got a sweet tooth after making this Spanish Almond Cake, here are some other sweet Spanish recipes you may like:
- Spanish Flan
- Spanish Muffins (Magdalenas)
- Crema Catalana
- Spanish French Toast (Torrijas)
- Spanish Shortbread (Polvorones)
Tarta de Santiago (Spanish Almond Cake)
Ingredients
- 4 eggs
- 6 ounces granulated sugar, approximately (see notes)
- 6 ounces almond flour or peeled, raw almonds, approximately (see notes)
- 1 teaspoon ground cinnamon
- zest of one lemon
- 1/3 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9-inch round cake pan with parchment paper.
- Weigh the eggs (without the shells) to determine how much of the rest of the ingredients you’ll need (see notes).4 eggs
- Make the almond flour by placing the raw almonds in a food processor and pulse a few times, scraping the sides as needed, until you have a fine powder. Be careful not to overprocess.6 ounces almond flour or peeled, raw almonds
- In a large bowl, beat the eggs and sugar together with an electric hand or stand mixer until pale and fluffy, about 5 to 7 minutes.6 ounces granulated sugar
- Add the almond flour, cinnamon, and lemon zest and whisk well to combine.zest of one lemon, 1 teaspoon ground cinnamon
- Pour the batter into the prepared pan and spread it out evenly with a spatula.
- Bake for 30 to 35 minutes or until the top is golden and crunchy and a toothpick inserted in the center comes out clean. The exact baking time may vary depending on your oven.
- Let the cake cool in the pan on a cooling rack. Once cooled, remove it from the pan.
- When the cake is completely cool, place a paper stencil of Santiago’s cross on top and dust with powdered sugar all over. Carefully lift off the stencil to reveal the cross shape on the cake.1/3 cup powdered sugar
Notes
- For the best consistency, use a kitchen scale to weigh your eggs without shells and use the same amount of almond flour and sugar as the weight of the eggs (e.g. if your eggs weigh 6 ounces, use 6 ounces of almond flour and 6 ounces of sugar).
- For the best taste, make your own almond flour at home by blanching raw almonds in boiling water and then rubbing off the skins. Pulse the almonds in a food processor for 10-15 seconds at a time, scraping the sides and avoiding overprocessing.
- Flavor the cake with cinnamon powder and lemon zest, or leave it plain to let the almond flavor shine. You can also add vanilla extract if you want, but this is less traditional.
- The raw batter should be quite thick. When cooked, the cake should have a thin golden crust on top and bottom, but the inside should be crumbly and slightly moist.
- Allow the cake to cool in the pan before removing it since it is particularly fragile when hot.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
