Tarta de Santiago Authentic Recipe
We strongly advise you to read the cooking tips before jumping to the recipe though.
- 250g (1 ½ cups) ground almonds
- 250g (1 ¼ cups) white sugar
- 4 eggs
- grated zest of one medium-sized lemon
- Preheat the oven to 180ºC (350°F).
- Line a round 22cm (approx 8 inches) tart or cake pan with parchment paper.
- In a large bowl, mix the almonds, sugar, and lemon zest.
- Add the eggs and whisk until the mixture is well incorporated.
- Pour the cake batter into the pan and bake for about 30 minutes until the top is golden brown.
- Let the cake completely cool.
- To decorate, place a stencil of St James' cross on top and then generously dust the cake with powdered sugar. When the cake is complete covered in powdered sugar, remove the stencil and serve the cake cut into slices.
Introduction & history
Tarta de Santiago is one of the oldest Galician specialties. This round, almond-based sponge cake is easily recognized for its decorated top that features the Cross of the Order of Santiago stenciled with powdered sugar. The cake is made with a limited list of ingredients, including eggs, lemon zest, and an equal amount of ground almonds and sugar. The eggs can be creamed with sugar or added to the mixture of almonds and sugar. The cake is traditionally round, and it has a distinctive almond flavor. The texture is dense, and when cut, the sponge should have a vibrant yellow color. Tarta de Santiago is usually baked in wide tins, so it is relatively flat and shallow. When baked and chilled, it is generously dusted with powdered sugar. Less common versions of this cake include a base made from puff or shortcrust pastry.
