Spanish desserts with this classic Tarta de Santiago! Originating from Galicia in northwest Spain, this almond cake is a delightful treat that’s perfect for any occasion. The moist and tender crumb, combined with the rich almond flavor, makes it a favorite among both locals and visitors alike.

The Tarta de Santiago is more than just a cake; it’s a symbol of Spanish heritage and tradition. With its distinctive dusting of powdered sugar and the Cross of St. James stenciled on top, it’s a beautiful centerpiece for any gathering. So, let’s dive in and create this Spanish masterpiece together!

The Tarta de Santiago is a traditional Spanish almond cake that’s beloved for its rich flavor and moist texture. Made with simple ingredients like almonds, eggs, and sugar, it’s a delightful treat that’s perfect for any occasion. The distinctive powdered sugar cross on top adds a touch of elegance and tradition to this classic dessert.

Exciting Story:

The first time I tasted Tarta de Santiago was during a trip to Santiago de Compostela, the capital of Galicia. The cake was a revelation—the rich almond flavor and moist texture were unlike anything I had tried before. I was determined to recreate it at home and share it with my loved ones. Now, it’s become a staple in our family, especially during the holidays. There’s something so special about sharing a piece of Spanish tradition with those you love.

Why This Tarta de Santiago is a Must-Try

Selling Points:

• Rich Almond Flavor: The star ingredient, almonds, gives this cake a unique and delightful taste.
• Moist and Tender Crumb: The combination of ingredients creates a perfectly moist and tender texture.
• Traditional Presentation: The powdered sugar cross on top adds a touch of elegance and tradition.
• Versatile: Perfect for any occasion, from family gatherings to holiday celebrations.

What You Need For Tarta de Santiago

• 1 1/2 cups (150g) almond flour or finely ground almonds
• 1 1/4 cups (250g) granulated sugar, plus extra for dusting
• 6 large eggs
• Zest of 1 lemon
• 1/4 teaspoon almond extract (optional)
• Powdered sugar for dusting
• 1 Cross of St. James stencil (optional, for decoration)

How to Make Tarta de Santiago

Start by preheating your oven to 350°F (180°C) and greasing an 8-inch (20cm) round cake pan. Line the bottom with parchment paper for easy removal.

In a large bowl, combine the almond flour and granulated sugar. In a separate bowl, whisk together the eggs, lemon zest, and almond extract (if using) until well combined.

Gradually add the egg mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan before carefully transferring it to a serving plate. Dust the top generously with powdered sugar, using the Cross of St. James stencil if you have one, to create the traditional design.

Tips For Tarta de Santiago:

• Use Fresh Ingredients: Fresh, high-quality almonds and eggs will give you the best flavor.
• Avoid Overmixing: Mix the batter gently to prevent the cake from becoming tough.

Substitutions and Variations:

• Different Flavors: Add a touch of cinnamon or orange zest for a unique twist.
• Gluten-Free: This cake is naturally gluten-free, but ensure your almond flour is certified gluten-free.
• Nut Alternatives: Try using hazelnut flour for a different flavor profile.

Make a Healthier Version:

• Reduce Sugar: Cut back on the granulated sugar for a lower-sugar option.
• Add Fruit: Incorporate fresh berries or sliced fruit for added nutrition.
• Lighten Up: Use a combination of whole eggs and egg whites for a lighter texture.

Closing For Tarta de Santiago:

And there you have it! A classic Spanish dessert that’s sure to impress. Don’t forget to let us know how your Tarta de Santiago turns out, and consider checking out some of our other recipes for more culinary inspiration.

Frequently Asked Questions For Tarta de Santiago:

Can I use almond meal instead of almond flour? Yes, but the texture may be slightly different.

How do I store leftovers? Store in an airtight container at room temperature for up to 3 days.

Can I freeze the cake? Yes, wrap it tightly in plastic wrap and freeze for up to 1 month.

What if I don’t have a stencil? You can create the cross design freehand or use a paper cutout.

Can I make this cake ahead of time? Yes, it keeps well for a few days.

What if my cake is too dry? Ensure you’re not overbaking it and check the oven temperature.

Can I add other nuts? Yes, experiment with different nut flours.

How do I know when the cake is done? It should be golden brown and a toothpick should come out clean.

Can I use a different type of sugar? Yes, but it may affect the texture and flavor.

What if my batter is too thick? Add a splash of milk or water to thin it out.

Can I make this in a different pan size? Adjust the baking time accordingly.

What if I don’t have almond extract? It’s optional, but adds a nice flavor.

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