Tarta de Santiago
⏱ Preparation: 15 min 🔥 Cooking: 35 min ⌛ Total: 50 min 🍽 8 servings 🔥 380 kcal 🟢 Difficulty: easy
đź› Necessary utensils
- 24 cm round cake pan
- Saint James cross stencil (optional)
- Sieve
- Electric mixer
đź›’ 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 |
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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.
đź’ˇ Tips and 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.
