Tarta de Santiago, Spain's Classic Almond Cake
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams almond flour (finely ground almonds)
- 200 grams granulated sugar
- 4 large eggs
- 1 lemon zest, finely grated
- 1 orange zest, finely grated
- 1/2 tsp ground cinnamon
- 1 tbsp unsalted butter, melted, for greasing the pan
- 1/4 tsp fine salt
- 3 tbsp powdered sugar, for dusting
🛒 Products You Might Need
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Preheat the oven to 350°F (180°C). Grease a round cake pan (9-inch diameter) with melted butter, then line the bottom with parchment paper so the cake will be easy to remove later.
- 2 In a large bowl, whisk the eggs and granulated sugar together using a whisk or a mixer on medium speed for 3-4 minutes, until the batter is pale and slightly aerated.
- 3 Add the grated lemon zest, orange zest, ground cinnamon, and salt. Stir well with a spatula.
- 4 Add the almond flour little by little, gently folding it in so the batter doesn't lose too much air, until everything is evenly combined with no lumps.
- 5 Pour the batter into the prepared pan and smooth the surface with a spatula.
- 6 Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, with no wet batter.
- 7 Remove from the oven and let the cake cool in the pan for 15 minutes, then release it from the pan and transfer it to a wire rack to cool completely.
- 8 Once cooled, place a Santiago cross-shaped stencil (you can make your own out of cardboard) on the center of the cake, then dust the entire surface with powdered sugar using a tea strainer.
- 9 Carefully lift off the stencil to reveal a white cross pattern of powdered sugar on top of the cake. Slice and serve.
💡 Tips
• Use room-temperature eggs so the batter whips up more easily when beaten with the sugar.
• If you don't have ready-made almond flour, you can grind your own by processing blanched almonds in a food processor until finely ground, but don't overprocess or they'll turn oily.
• The powdered sugar cross design can be swapped for any pattern you like, such as a star or a leaf, using a cardboard stencil you cut yourself.
• This cake actually tastes even better after resting overnight at room temperature in a covered container, as the texture becomes moister and the flavors meld together more.
📊 Nutrition Facts / serving
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Cakes & Bread
Dutch Boterkoek, Rich and Dense Buttery Cake
Cakes & Bread
Classic Opera Cake: Elegant French Chocolate-Coffee Layers
Cakes & Bread
Watercolor Painted Decorated Cookies, Crisp and Sweet Full of Creativity
Cakes & Bread
No comments yet. Be the first! 😊