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Tarta de Santiago (Galician Almond Cake)

The Quirky Foodster Team

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8
Servings

Ingredients

  • Ground almonds — 250 g (8.8 oz)
  • Sugar — 200 g (7.1 oz)
  • Eggs — 5
  • Lemon zest — 1 tsp
  • Ground cinnamon — 1 tsp
  • Butter, for greasing
  • Icing sugar, for dusting

Method

  1. Preheat oven to 180°C (350°F). Grease a 23cm round cake tin.
  2. Whisk eggs and sugar together until pale and doubled in volume, about 5 minutes.
  3. Fold in the ground almonds, lemon zest, and cinnamon until just combined.
  4. Pour the batter into the prepared tin and smooth the top.
  5. Bake for 30-35 minutes until golden and a skewer inserted comes out clean.
  6. Cool completely in the tin, then turn out.
  7. Place a Cross of Saint James stencil (or a simple cut-paper cross) on top and dust generously with icing sugar.
  8. Remove the stencil to reveal the design.

Introduction: Named for Santiago de Compostela, the end point of the Camino de Santiago pilgrimage, this flourless almond cake dates back centuries and is traditionally decorated with the Cross of Saint James stencilled in powdered sugar.

Cultural Background: Named for Santiago de Compostela, the end point of the Camino de Santiago pilgrimage, this flourless almond cake dates back centuries and is traditionally decorated with the Cross of Saint James stencilled in powdered sugar.

Tips: The cake is naturally gluten-free since it contains no flour — check ground almonds are finely milled for the best texture.

Variations: A splash of Spanish brandy or orange zest instead of lemon are common regional touches.

Nutrition: Approx. 310 kcal, 8g protein, 25g carbohydrate, 20g fat per serving.

FAQs:

Q: Is this cake gluten-free?

A: Yes, it traditionally contains no wheat flour, relying entirely on ground almonds.

Q: What is the cross design?

A: It represents the Cross of Saint James, tied to the cake's origin near the pilgrimage city of Santiago de

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