Tarta de Santiago
Tarta de Santiago is a Spanish almond cake from Galicia. It is an easy cake to make, with only 3 main ingredients, and it is well-suited for the holiday season.[1] This cake is dusted with icing sugar, with an imprint of Santiago’s cross on its top surface.
Total Time
55 minutes
Servings
8
Prep Time
15 minutes
Cook Time
40 minutes
3 eggs
¾ cup (150 g) white granulated sugar
Zest of 1 lemon
Zest of 1 clementine
1½ cup (150 g) almond meal
½ teaspoon cinnamon powder
¼ teaspoon salt
Icing sugar
Add eggs and sugar to a bowl, and whisk rapidly until mixture turns pale.
Whisk in the citrus zests.
Combine the almond meal, cinnamon, and salt in a separate bowl. Transfer to the egg mixture, and use a rubber spatula to gently fold everything together until well combined.
Butter and flour the springform pan, then pour in the batter. Smooth the top if necessary.
Bake in preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked in the center.
40 minutes
Cool completely, and unmold the cake.
Place a Santiago cross cut-out on top of the cake, then dust generous amount of icing sugar all over cake.
Carefully remove the cross cut-out. Slice and serve.
- •One can also make an imprint of a scallop shell or no imprint at all on top of the cake.