Dessert

Tarta de Santiago

Name: Tarta de Santiago
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: spanish
Ingredients: 250 g almond flour; 250 g caster sugar; 4 pcs egg large; 1 tsp lemon zest; 0.5 tsp cinnamon ground; 2 tbsp powdered sugar for dusting

A classic Spanish almond cake, traditionally adorned with the cross of Saint James. This rich and moist cake is naturally gluten-free and perfect for a fika or an after-dinner treat.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 8
Difficulty: Medium
Per serving: 357 kcal

VegetarianGluten-free

Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 galmond flour
250 gcaster sugar
4 pcsegg, large
1 tsplemon zest
0.5 tspcinnamon, ground

garnish

2 tbsppowdered sugar, for dusting

Equipment

round cake pan · fine-mesh sieve · spatula · wire rack · parchment paper · mixing bowls · oven · whisk

The method

Step by step

1
Preheat your oven to 180°C (350°F). Lightly grease and flour a 24cm (9.5 inch) round cake pan, or line with parchment paper.
About 10 min
Cook’s note: Using parchment paper on the bottom of the pan makes removal much easier.
2
In a large bowl, whisk together the almond flour, caster sugar, and ground cinnamon until well combined.
About 2 min
3
Crack the eggs into a separate bowl and lightly beat them.
About 1 min
4
Add the beaten eggs and lemon zest to the dry ingredients.
About 1 min
5
Mix with a spatula or whisk until the batter is smooth and uniform.
About 2 min
Cook’s note: Do not overmix; just combine until no dry streaks remain.
6
Pour the batter into the prepared cake pan and spread evenly.
About 1 min
7
Bake for 30-35 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean.
About 35 min
Cook’s note: Check for doneness around the 30-minute mark to prevent overbaking.
8
Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
About 15 min
9
Carefully invert the cake onto a wire rack and allow it to cool completely.
About 45 min
Cook’s note: The cake must be fully cooled before dusting with powdered sugar to prevent it from melting.
10
Once cool, place a template of the Cross of Saint James (or any desired design) on top of the cake.
About 1 min
Cook’s note: You can print a cross template online or cut one out of paper.
11
Dust generously with powdered sugar, ensuring the template is well covered.
About 1 min
Cook’s note: Use a fine-mesh sieve for an even dusting.
12
Carefully lift the template to reveal the design.

Per serving

Nutrition

56%Score

Calories: 357.3kcal
Protein: 10.2g
Carbs: 41.8g
Fat: 18.7g
Fibre: 3.3g
Sugar: 36.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Tarta de Santiago in an airtight container at room temperature.