Traditional Spanish Tarta de Santiago (Almond Cake)
Spanish Almond Cake
A moist, gluten-free almond cake from Galicia, lightly scented with lemon and cinnamon.
Nutrition (per serving)
The Tarta de Santiago is one of Spain's most iconic desserts, hailing from the beautiful region of Galicia. Traditionally marked with the Cross of Saint James, this flourless cake is remarkably moist and aromatic. I first fell in love with it while walking through the cobblestone streets of Santiago de Compostela, where the scent of toasted almonds and lemon zest wafts from every bakery window. It is a true testament to how just a few high-quality ingredients can create something truly spectacular.
What I love most about this cake is its simplicity and naturally gluten-free profile. Unlike a sponge cake that relies on heavy flour, the texture here is dense yet tender, with a nutty crumb that pairs perfectly with a cup of coffee or a glass of sweet sherry. Whether you are celebrating a special occasion or just want a taste of Spanish tradition at home, this almond cake is a guaranteed crowd-pleaser that looks far more sophisticated than the effort it requires to make.
Ingredients
- Fine almond flour:2.5 cups
- Granulated sugar:1 cup
- Large eggs:4 pieces
- Lemon zest:1 tbsp
- Ground cinnamon:0.5 tsp
- Unsalted butter (for greasing):1 tbsp
- Powdered sugar (for dusting):2 tbsp
Instructions
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Preheat your oven to 350°F and grease a 9-inch springform pan with butter or line the bottom with parchment paper.
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In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is light, pale, and slightly frothy.
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Stir in the lemon zest and ground cinnamon until the aromatics are well distributed throughout the egg mixture.
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Gently fold in the almond flour using a spatula, ensuring there are no large lumps, but being careful not to deflate the air in the eggs.
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Pour the batter into the prepared springform pan and smooth the top with your spatula to ensure an even bake.
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Bake for 30 to 35 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
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Let the cake cool completely in the pan on a wire rack before carefully removing the sides of the springform pan.
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Place a St. James Cross stencil (or any desired pattern) on the center of the cake and dust generously with powdered sugar. Carefully lift the stencil to reveal the design.
Tips & Notes
- For the best flavor, use high-quality almond flour or grind blanched Marcona almonds yourself in a food processor.
- To make your own stencil, simply search for a 'St. James Cross' image online, print it, and cut out the shape from a piece of cardstock.
- This cake actually tastes even better the next day once the almond flavors have had time to fully meld.
