Tarta De Santiago Recipe

I absolutely love this recipe because it’s gluten-free and so effortlessly captures the essence of cozy, comforting flavors with a perfect hint of lemon zest and cinnamon. Plus, the process of creating that delicate, airy texture with minimal ingredients feels like a magical, delicious adventure every time!

Tarta De Santiago is a delightful and traditional Spanish almond cake. I love it for its simplicity and rich flavors.

It has 4 large eggs, 200g of granulated sugar, 250g of almond meal, and a hint of ground cinnamon. Ingredients like these lead to an aroma that is nothing but heavenly.

The cake, dusted with powdered sugar, is served with a wedge cut out, so the cross of Saint James is visible. Tarta De Santiago is naturally gluten-free, an almost healthful dessert considering the large amount of almonds and eggs, both excellent sources of protein.

Ingredients

Protein and healthy fats abound in eggs, which are a bountiful source of both.

They bestow two essential building blocks required for culinary creations: structure and moisture.

Sugar, in granulated form, lends sweetness to the cake and fosters a tender crumb.

Almond meal: Its high healthy fat and vitamin E content gives the cake its classic nutty flavor.

Cinnamon Powder: It boosts the fragrance with warm spice and health benefits that might be good for you.

Lemon zest: Offers clarity and a touch of citric flavor that counterbalances the sweetness.

Confectioners’ Sugar: Used for a sweet, decorative finish with the iconic cross.

Ingredient Quantities

• 4 large eggs
• 200g (7 oz) granulated sugar
• 250g (8.8 oz) almond meal or finely ground blanched almonds
• 1/2 teaspoon ground cinnamon
• Zest of 1 lemon
• Powdered sugar for dusting

Instructions

1. Set your oven to 350°F (175°C). Prepare a springform pan, 9 inches (23 cm), in diameter, by greasing it well and lining its bottom with parchment paper.

2. In a big mixing bowl, use an electric mixer to beat together the eggs and granulated sugar at medium speed until the mixture is thick, light in color, and forms ribbons when the beaters are lifted, about 3-5 minutes.

3. The almond meal should be gently folded in, making sure there are no lumps.

4. Incorporate ground cinnamon and lemon zest into the batter, folding them in gently until just combined to keep the batter airy.

5. Place the batter in the pan you just prepped, and make sure to spread it around evenly.

6. Preheat the oven to 350F. Bake in the preheated oven for 30-35 minutes. The top should be golden, and a toothpick inserted in the center should come out clean.

7. Take the cake from the oven and let it cool in the pan on a wire rack for approximately 10 minutes.

8. With great care, extract the sides of the springform pan and shift the cake onto a platter fit for a serving, letting it cool all the way down before proceeding to cut into it.

9. After the cake has cooled completely, use a template to grid off the center and stencil the traditional cross of Saint James on the surface of the cake.

10. Before serving, dust the top of the cake generously with powdered sugar.

Equipment Needed

1. Oven
2. 9-inch (23 cm) springform pan
3. Parchment paper
4. Mixing bowl (large)
5. Electric mixer
6. Rubber spatula or wooden spoon (for folding)
7. Wire rack
8. Toothpick
9. Serving platter
10. Sifter or fine-mesh sieve (for powdered sugar)
11. Stencil (for decorating cake)
12. Zester (for lemon)

FAQ

• What is Tarta De Santiago?Tarta De Santiago is a classic almond cake from Spain, specifically from the region of Galicia, that is most commonly linked with the Camino de Santiago.
• Do I need to use a special mold for this cake?A round, springform pan is typically used, but there’s no need for any kind of special mold. If you’re feeling ambitious, you can use a cross stencil to dust the top with powdered sugar, which is a traditional finishing touch.
• Can I use a different nut instead of almonds?Although almonds are the traditional choice, you can use other nuts in their place to create something unique. Pecans or hazelnuts could work, but if you choose either of those, you’ll definitely get a different flavor profile.
• Is Tarta De Santiago gluten-free?Certainly, this recipe is gluten-free by nature since it has no wheat flour in it, which means that this is a safe dish for people who can’t handle gluten to eat.
• How should I store Tarta De Santiago?Keep the cake in an airtight container at room temperature for up to 3 days. You can also put it in the fridge to keep it fresh for a bit longer.
• Can I make this cake in advance?Indeed, Tarta De Santiago can be made a day ahead. The taste tends to deepen and improve, which makes it a superb choice for a dessert that can be made a day in advance.
• What is the texture of Tarta De Santiago?The cake has a damp, firm texture thanks to the ground almonds, with a somewhat crunchy crust.

Substitutions and Variations

Eggs: Use a vegan egg replacer or flaxseed meal with water as a substitute for eggs. To make a substitute for one egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water.
Granulated sugar: For a different flavor, substitute coconut sugar or light brown sugar.
Almond flour: Use hazelnut flour or ground walnuts for a distinct twist.
Cinnamon, ground: A different spice profile can be achieved by using ground nutmeg or allspice in the same quantities.
Zest from a lemon: If you need a substitute, try zest from an orange or a lime.

Pro Tips

1. Room Temperature Ingredients Ensure that the eggs are at room temperature before you start. This helps in achieving a better volume when beating them with the sugar, leading to a lighter and airier cake.

2. Gentle Folding When folding the almond meal, cinnamon, and lemon zest into the egg mixture, be gentle. Use a spatula and a slow folding technique to incorporate the dry ingredients without deflating the batter.

3. Even Batter Before baking, take a moment to tap the pan gently on the counter. This will help settle the batter evenly and can prevent any large air bubbles from forming.

4. Temperature Check Use an oven thermometer to ensure your oven is at the correct temperature, as ovens can vary. This avoids under or over-baking, which is crucial for the perfect texture.

5. Stenciling Tip To apply the powdered sugar and stencil (like the cross of Saint James) neatly, make sure the cake is completely cool. Also, use a fine sieve to ensure the sugar is evenly distributed and prevent any clumping.