Tarta de Santiago

Name: Tarta de Santiago
Cook time: 75 min
Total time: 75 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 250g Ground Almonds, blanched; 250g Granulated Sugar; 5 large Eggs; 1 Lemon, zest only; 1/2 tsp Ground Cinnamon; 30g Powdered Sugar, for dusting, using the St. James cross stencil; Some Butter, for greasing the pan

Tarta de Santiago is a traditional Spanish almond cake with a golden crust and a tender, moist interior lightly perfumed with lemon and cinnamon. Naturally gluten-free and elegantly simple, it’s perfect for serving with coffee or a dollop of cream and makes a striking centerpiece when dusted with powdered sugar.

Tarta de Santiago is a traditional Spanish almond cake with a golden crust and a tender, moist interior lightly perfumed with lemo... Show more

Traditional Spanish Recipe

Health Grade

D · Occasional

Rating

4.1

Time

1 hr10 min

Price

0,58 €

Calories

373 kcal

vegetarian

easy

gluten free

low sodium

Method

Preheat and butter

Generously butter a round cake pan with Butter, getting into the base and sides so the cake unmolds cleanly later. Set the oven to 180° C / 350° F and let it heat while you finish the batter.

Zest the lemon

Finely zest the Lemon, stopping as soon as you reach the white pith, which tastes bitter.

Mix the batter

In a large bowl, whisk the Eggs with the Granulated Sugar until the mixture looks pale and a little foamy. Stir in the blanched Ground Almonds, the lemon zest, and Ground Cinnamon until you have a thick, even batter with no dry patches.

Bake the cake

Scrape the batter into the buttered pan and smooth the top. Bake for 30–35 minutes until the surface is lightly golden and the center is just set; a skewer inserted in the middle should come out clean or with a few moist crumbs.

Cool completely

Let the cake cool in the pan for 15 minutes, then turn it out onto a rack and let it cool completely before dusting. A fully cool surface keeps the sugar bright and the stencil pattern sharp.

Dust and serve

Set the St. James cross stencil over the cooled cake, then dust generously with Powdered Sugar. Lift the stencil straight up to reveal the cross, then slice into wedges and serve.