Tarta de Santiago
A classic Spanish almond cake, traditionally adorned with the cross of Saint James. This rich and moist cake is naturally gluten-free and perfect for a fika or an after-dinner treat.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 357 kcal
Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 galmond flour
- 250 gcaster sugar
- 4 pcsegg, large
- 1 tsplemon zest
- 0.5 tspcinnamon, ground
garnish
- 2 tbsppowdered sugar, for dusting
Equipment
round cake pan · fine-mesh sieve · spatula · wire rack · parchment paper · mixing bowls · oven · whisk
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Lightly grease and flour a 24cm (9.5 inch) round cake pan, or line with parchment paper.
About 10 min
Cook’s note: Using parchment paper on the bottom of the pan makes removal much easier.
- 2
In a large bowl, whisk together the almond flour, caster sugar, and ground cinnamon until well combined.
About 2 min
- 3
Crack the eggs into a separate bowl and lightly beat them.
About 1 min
- 4
Add the beaten eggs and lemon zest to the dry ingredients.
About 1 min
- 5
Mix with a spatula or whisk until the batter is smooth and uniform.
About 2 min
Cook’s note: Do not overmix; just combine until no dry streaks remain.
- 6
Pour the batter into the prepared cake pan and spread evenly.
About 1 min
- 7
Bake for 30-35 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean.
About 35 min
Cook’s note: Check for doneness around the 30-minute mark to prevent overbaking.
- 8
Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
About 15 min
- 9
Carefully invert the cake onto a wire rack and allow it to cool completely.
About 45 min
Cook’s note: The cake must be fully cooled before dusting with powdered sugar to prevent it from melting.
- 10
Once cool, place a template of the Cross of Saint James (or any desired design) on top of the cake.
About 1 min
Cook’s note: You can print a cross template online or cut one out of paper.
- 11
Dust generously with powdered sugar, ensuring the template is well covered.
About 1 min
Cook’s note: Use a fine-mesh sieve for an even dusting.
- 12
Carefully lift the template to reveal the design.
Per serving
Nutrition
- Calories
- 357.3kcal
- Protein
- 10.2g
- Carbs
- 41.8g
- Fat
- 18.7g
- Fibre
- 3.3g
- Sugar
- 36.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Tarta de Santiago in an airtight container at room temperature.
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