Tarta de Santiago
🛠 Equipment
- 24 cm round cake pan
- Saint James cross stencil (optional)
- Sieve
- Electric mixer
🛒 Ingredients
| 250 g | almond flour (fine) | |
| 250 g | granulated sugar | |
| 5 | whole eggs | |
| 1 | lemon zest | |
| 1 tsp | ground cinnamon | |
| 30 g | powdered sugar for dusting |
Preparation
Step 1: Prepare the pan
Preheat oven to 180°C (350°F).
Butter a 24 cm round pan and dust with almond flour to keep it gluten-free.
Set aside.
Step 2: Whisk eggs and sugar
Beat the eggs with the sugar on high speed for 5 minutes until pale, tripled in volume, and ribbon-like.
The mixture should fall in a thick ribbon when you lift the whisk.
Fold in the lemon zest and cinnamon.
Step 3: Fold in almond flour
Sift the almond flour over the egg mixture.
Gently fold it in with a spatula using broad strokes, keeping as much air as possible.
Pour immediately into the prepared pan.
Step 4: Bake and decorate
Bake for 30-35 minutes until a toothpick comes out clean.
Cool in the pan for 10 minutes, then unmold onto a rack.
Once fully cool, place the Saint James cross stencil on top and dust generously with powdered sugar.
💡 Tips & variations
- Use freshly ground almonds if possible — store-bought flour is often too dry and yields a sandy cake.
- For the traditional Saint James cross, place the stencil before dusting with powdered sugar, then lift gently straight up.
❓ Frequently asked questions
How long does this recipe take?
50 min (15 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
