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

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.

Questions

Can I make Tarta de Santiago dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, melted, plus more for pan. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Tarta de Santiago ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Tarta de Santiago?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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