Tarta de Santiago
A moist, fragrant Galician almond cake made entirely without flour, scented with lemon zest and a touch of cinnamon. Traditionally decorated with the cross of Saint James in powdered sugar.
Ingredients
- 2 cups blanched almond flour (or finely ground blanched almonds)
- 1 cup granulated sugar
- 4 large eggs
- 1 lemon lemon zest, finely grated
- 1 orange orange zest, finely grated
- 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter, melted, plus more for pan
- 1/4 tsp fine salt
- 1/4 cup powdered sugar (for dusting)
Instructions
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1
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
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2
In a large bowl, whisk together 4 large eggs and 1 cup granulated sugar until pale and slightly thickened, about 2 minutes.
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3
Stir in 1 lemon finely grated lemon zest, 1 orange finely grated orange zest, 1/2 tsp ground cinnamon, 1/4 tsp fine salt, and 4 tbsp melted, plus more for pan unsalted butter until well combined.
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4
Fold in 2 cups blanched almond flour (or finely ground blanched almonds) with a spatula until a smooth, thick batter forms.
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5
Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes until the top is deep golden and a toothpick inserted in the center comes out with just a few moist crumbs.
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6
Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust the top generously with 1/4 cup powdered sugar (for dusting). To make the traditional cross of Saint James, cut a paper template of the cross, lay it on top, dust with powdered sugar, then carefully remove the template.