Santiago Almond Cake (Tarta de Santiago)
A dense, fragrant almond cake from Galicia, dusted with a simple sugar‑powder cross, perfect with coffee or a glass of sweet wine.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 5
Preheat the oven to 180°C / 350°F (160°C fan) and line a 20 cm (8‑inch) round springform pan with parchment.
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Step 2 of 5
Whisk the eggs and sugar together until pale and thick, about 3 minutes, then fold in the ground almonds, lemon zest, cinnamon and salt until just combined.
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Step 3 of 5
Stir in the melted butter, spreading the batter evenly in the prepared pan and smoothing the top with a spatula.
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Step 4 of 5
Bake for 30–35 minutes, or until the cake is golden and a skewer inserted comes out clean; the centre should still feel slightly springy.
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Step 5 of 5
Allow the cake to cool in the pan for 10 minutes, then remove, cool completely on a rack, and dust generously with powdered sugar using a stencil of the St. James cross if desired.
Notes from the kitchen
If ground almonds are unavailable, pulse whole blanched almonds in a food processor. Store in an airtight tin for up to 3 days; it actually improves as the flavours meld.
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