Tarta de Santiago (Spanish Almond Cake)
Why this recipe works
- Short ingredient list: Ground almonds, eggs and sugar form the structure of the cake without the need for flour or raising agents.
- Classic almond-led texture: Folding the almonds into lightly whisked eggs creates a dense but tender crumb that stays naturally moist.
- Good made ahead: The cake cools, stores and slices well, making it practical for preparing before serving.
Get the most out of this recipe
Ingredient notes
- Use fine ground almonds: Finely ground almonds give the cake a more even crumb, while coarser almonds create a slightly more rustic texture.
- Fresh citrus matters: Fresh lemon zest gives the cleanest aroma; dried citrus peel will not provide the same bright fragrance.
- Keep the spice subtle: Cinnamon should support the almond flavour rather than dominate it. Cardamom works as a fragrant alternative if preferred.
Texture tips
- Fold gently after adding almonds: Once the ground almonds go in, mix only until the batter is even to keep the crumb tender rather than heavy.
- Look for moist crumbs: The cake is ready when it is just set and a skewer comes out with a few moist crumbs, not completely dry.
- Cool fully before slicing: Allowing the cake to cool completely helps the almond crumb firm up for cleaner slices.
Authenticity notes
- Galician almond cake: Tarta de Santiago is strongly associated with Galicia in north-west Spain and is known for its simple almond-based batter.
- Naturally flourless: The recognisable texture comes from ground almonds rather than wheat flour, giving the cake its dense, moist character.
- Serve simply: A dusting of icing sugar is the classic finish; coffee or a small glass of sweet wine also suits the cake well.
Make-ahead tips
- Bake in advance: The cake can be baked ahead and stored in an airtight container, then dusted with icing sugar just before serving.
- Freeze in slices: Wrap cooled slices well before freezing, then thaw at room temperature for an easy make-ahead dessert.
- Dust at the last moment: Icing sugar looks neatest when added shortly before slicing, especially if the cake has been stored or chilled.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Melt the butter, then brush it over the base and sides of a 23 cm springform tin.
- Finely zest the lemon. In a mixing bowl, whisk the eggs and caster sugar for 2 to 3 minutes until slightly thickened and pale.
- Whisk in the lemon zest and ground cinnamon. Fold in the ground almonds until you have a thick, even batter.
- Scrape the batter into the prepared tin and level the top. Bake for 30 to 35 minutes, until the cake is just set and a skewer comes out with a few moist crumbs.
- Cool in the tin for 10 minutes, then release the sides and leave to cool completely. Dust with the icing sugar before slicing.
Recipe notes
Tips
- For the neatest slices, let the cake cool fully before dusting with icing sugar and cutting.
- If the top is browning too quickly, lower the shelf position and continue baking until the centre feels set with a gentle press.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are produced to be eaten raw or lightly cooked.
Substitutions
- Replace the lemon with lime for a slightly sharper citrus fragrance.
- Replace the ground cinnamon with ground cardamom for a more floral spice note.
Storage
- Refrigerate up to 5 days
- Store in an airtight container. For the best finish, dust with icing sugar just before serving; freeze slices well wrapped, then thaw at room temperature.
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Recipe overview
- Servings: 10 servings
- Total time: 1h (15min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Almonds Eggs Milk Tree nuts
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