Tarta de Santiago

Name: Tarta de Santiago
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Spanish
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)

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.

55 minEasyServes 8350 cal/serving

SpanishDessertOvenVegetarianHalal-friendlyGluten-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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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

1

Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2

In a large bowl, whisk together 4 large eggs and 1 cup granulated sugar until pale and slightly thickened, about 2 minutes.
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.
4

Fold in 2 cups blanched almond flour (or finely ground blanched almonds) with a spatula until a smooth, thick batter forms.
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.
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.

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Questions

How much time should I plan for Tarta de Santiago?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 5 (35 minutes): "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."

What oven temperature does Tarta de Santiago need?

For Tarta de Santiago, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 35 minutes, in step 5.

Why fold instead of stir in Tarta de Santiago?

Step 4 reads: "Fold in 2 cups blanched almond flour (or finely ground blanched almonds) with a spatula until a smooth, thick batter forms." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

What can I use instead of almond flour in Tarta de Santiago?

The entry for Tarta de Santiago calls for 2 cups blanched almond flour (or finely ground blanched almonds). In its place: Finely ground sunflower seeds work at the same weight for a nut-free version. Wheat flour is not a direct swap, because it absorbs far more liquid.

Is Tarta de Santiago vegan?

No, though it is vegetarian. What keeps it from vegan is 4 tbsp unsalted butter, melted, plus more for pan and 4 large eggs. For fully plant-based entries, see the vegan dessert collection.

Does Tarta de Santiago contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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