Spanish · Dessert · Easy
Tarta de Santiago
A flourless almond cake from Galicia with lemon and cinnamon, finished with the cross of Saint James in powdered sugar. Naturally gluten free and impossibly moist.
The whole recipe in 60 seconds
Tarta de Santiago, in 5 ideas
- Do not overbake, the center should still be slightly soft when it comes out.
- Freshly ground almonds beat pre-ground for flavor, but pre-ground works fine.
- The lemon zest is the secret, it lifts the whole cake.
- It keeps beautifully for 3 days, the texture actually improves.
- Serve with a dollop of lightly whipped cream and zero apologies.
What you need
Ingredients
- 250g ground almonds
- 200g sugar
- 4 eggs
- Zest of 1 lemon
- 1 tsp cinnamon
- 1 tbsp butter, for the pan
- Powdered sugar, for dusting
How to make it
Directions
- Heat the oven to 170C (340F) and butter a 20cm springform pan.
- Whisk the eggs and sugar until pale and thick, about 3 minutes.
- Fold in the ground almonds, lemon zest and cinnamon until just combined.
- Pour into the pan and bake 28 to 30 minutes until golden and just set in the center.
- Cool completely, then dust with powdered sugar through a paper cross stencil if you like.
Money saver. Buy almonds in bulk and grind them yourself, it is far cheaper than bags of ground almonds.