Tarta de Santiago (Spanish Almond Cake)

Before you start

Tarta de Santiago is an almond cake from Galicia in northwest Spain, named for the city of Santiago de Compostela. Traditional versions use roughly equal weights of ground almonds and sugar bound with whole eggs, often with lemon zest and sometimes cinnamon. There is no flour and no butter, so the cake is moist, dense and naturally gluten-free, with a thin, crisp crust.

The finished cake is covered in powdered sugar with a stencil of the cross of Saint James left bare in the middle. The texture depends on the almonds: finely ground blanched almond flour gives a smooth, even crumb, while coarser meal gives a rustic texture. Bake until the top is deep golden and the center feels set, and let it cool fully before decorating so the sugar does not melt.

Ingredients

• 5 large eggs — room temperature
• 250 g (1¼ cups) granulated sugar
• 1 tsp finely grated lemon zest
• ½ tsp ground cinnamon — optional
• ⅛ tsp fine salt
• 250 g (2½ cups) finely ground blanched almond flour
• 2 to 3 tbsp powdered sugar — for decorating
• 1 tsp butter — for the pan

Method

1. Heat the oven to 175°C (350°F). Butter the springform, line the bottom with parchment and butter the parchment.
2. Beat the eggs and sugar on medium-high speed for 4 to 5 minutes, until pale, thick and almost doubled in volume.
3. Beat in the lemon zest, cinnamon and salt. Add the almond flour in two additions, folding with a spatula until evenly combined. The batter will be thick and pourable.
4. Pour into the pan and smooth the top. Bake for 35 to 40 minutes, until deep golden, the center springs back when pressed lightly and a toothpick comes out clean or with a few moist crumbs.
5. Cool in the pan for 10 minutes, then release the ring and cool completely on a rack, about 1 hour.
6. Print or draw a cross of Saint James about 10 cm (4 in) tall on paper and cut it out. Lay it in the center of the cake, sift powdered sugar over the whole top, and lift the stencil straight up.

Tips for success

• Weigh the almond flour; it packs very differently from wheat flour.
• If the top browns too quickly, lay a sheet of foil loosely over the pan for the last 10 minutes.
• Lift the stencil with tweezers or a toothpick so you do not smudge the edges.

Substitutions

Blanched almond flour

Natural almond meal with skins works. The cake is darker and more rustic with a slightly coarser crumb.

Lemon zest

Orange zest gives a sweeter citrus note. A tablespoon of sweet wine or brandy can be added for flavor, though it is not essential.

Granulated sugar

Superfine sugar dissolves faster and gives a slightly finer crumb. Do not reduce the sugar much; it holds the cake together.

Variations

Separated-egg version

Beat the yolks with the sugar, fold in the almonds, then fold in the whites whipped to soft peaks for a lighter, airier cake.

Troubleshooting

Cake sank in the middle

It was underbaked or the eggs were underwhipped. Whip until thick and pale and bake until the center springs back.

Powdered sugar melted into the top

The cake was still warm or humid. Cool it completely and dust shortly before serving.

Crumb is oily and heavy

The almond flour was overmixed, which releases its oils. Fold it in gently and briefly.

Storage

Wrap the cooled cake well and keep it at room temperature for up to 3 days. Dust it with fresh powdered sugar before serving if it has absorbed the first layer. It freezes for up to 2 months, undecorated.

Safety notes

Contains tree nuts (almonds) and egg. The recipe contains no wheat flour, but check the almond flour label for cross-contact if you are baking for someone with celiac disease or a nut allergy in the household.