CASA VEGA
Nerja, España
← All recipes
DessertsMedium🕒 55 min8 servings
Tarta de Santiago
Traditional Spanish almond cake from Galicia — gluten-free, moist and decorated with powdered sugar in a cross pattern.
Ingredients
- 250 g ground almonds
- 200 g sugar
- 5 eggs
- Zest of 1 lemon
- 1 tsp cinnamon
- Butter for the tin
- Powdered sugar for decoration
Method
- 1
Whisk the eggs and sugar together until pale and fluffy
- 2
Gently fold in the ground almonds, lemon zest and cinnamon
- 3
Pour the batter into a greased springform tin
- 4
Bake at 180°C (350°F) for 30-35 minutes until the cake is golden and a toothpick comes out clean
- 5
Let the cake cool
- 6
Optionally place a Cross of Saint James stencil on the cake and dust thickly with powdered sugar around it
Recipe tips
The cake only gets better after resting for a day — the flavors have time to come together.