Spanish
Tarta de Santiago
A small Galician almond cake with a tender, moist crumb scented with lemon zest and cinnamon. It is served simply, dusted with icing sugar and the traditional Cross of Saint James left in silhouette.
Watch it madeEl Mundo Eats · 3:18
Ingredients
- Finely ground almonds75g
- Granulated sugar75g
- Large egg1
- Lemon zest1/4 lemon
- Ground cinnamon1 pinch
- Unsalted butter, for the tin1 tsp
- Icing sugar, for dusting1 tbsp
Method
- Heat the oven to 180°C and butter a small 12 cm round cake tin, lining the base with baking paper.
- In a bowl, whisk the egg and granulated sugar until pale, thick, and slightly increased in volume.
- Stir in the lemon zest and ground cinnamon.
- Fold in the ground almonds until you have a smooth, thick batter with no dry patches.
- Spoon the batter into the prepared tin and level the surface gently.
- Bake for 22 to 25 minutes, until the top is lightly golden and a skewer inserted in the centre comes out clean.
- Let the cake cool in the tin for 10 minutes, then unmould and cool completely on a rack.
- Place a paper Cross of Saint James stencil on top of the cake, dust generously with icing sugar, and carefully lift off the stencil before serving.
Common questions
Can I substitute almonds or make Tarta de Santiago without ground almonds?
Ground almonds are the core of this cake, so substitutions change the texture a lot. If needed, use almond meal, not almond flour. Other nuts will work, but the result won’t taste or slice like a traditional Tarta de Santiago.
How do I know when Tarta de Santiago is baked properly?
Bake until the top is lightly golden and a skewer in the centre comes out clean, usually 22 to 25 minutes. It should feel set but still tender. Overbaking makes it dry and crumbly, especially in a small tin.
What are the most common mistakes when making this cake?
The biggest mistakes are underwhisking the egg and sugar, which gives a dense cake, and overmixing after adding almonds, which can make it heavy. Also avoid baking too long, and let it cool before unmoulding so it doesn’t break.
How should I store Tarta de Santiago, and can I make it ahead?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for 4 to 5 days, then bring to room temperature before serving. It also keeps well baked a day ahead and dusted just before serving.
What is the best way to serve Tarta de Santiago?
Serve it at room temperature, dusted with icing sugar for a clean contrast. Use the traditional Cross of Saint James stencil if you have one. It’s excellent plain with coffee, or with a little whipped cream or fruit on the side.