Tarta De Santiago- Spanish Almond Cake Recipe is a traditional Spanish dessert that requires little effort to make. It is naturally gluten-free as the recipe is made with almond flour.
Spanish Almond Tart- Tarta De Santiago is a very easy recipe to make.
If you love almonds, this recipe is for you. This cake is suitable for holidays, dinners in the family, or any other events when an easy dessert is required.
This almond cake is a classic traditional Spanish dessert created a long, long time ago. The first documents about this recipe are dated 1577.
It originated in Galicia, but other regions of Spain adopted the recipe and created their own version of it.
Traditionally, the cake is marked with the cross of the Knights of Santiago and makes a perfect dessert for the holidays.
It is not mandatory to use that cross over your cake. I just wanted to show you that this is how it looks traditionally. When I make the cake, I only decorate it with slivered almonds and dust it with powder sugar. Keep it simple, and your dessert will be a hit!
The almond tart recipe is also naturally gluten-free for those who follow a gluten-free diet. In 1577, people did not think about gluten-free recipes, but they did think about a way to use available ingredients.
Spain uses almonds in many of its recipes, and this one is no different. Why not, as they are one of the biggest producers of almonds in the world.
What kind of almonds are recommended for this recipe:
The original recipe requires raw Marcona almonds, but any almonds will do if you do not have that type of almond. I usually get almond flour at the grocery store.
It is a beautiful dessert that must be tried at least once. Let’s see how to make this recipe! You will be amazed at how easy it is!
How to make Tarta De Santiago- Spanish Almond Cake:
Step one. Ingredients.
What do you need to make the cake:
The main ingredients are eggs, sugar, almond liqueur (or almond flavor), cinnamon, almond flour, and lemon. Also, when ready to serve, you will need a little bit of butter for the pan and some powder sugar to sprinkle over the cake.
For this recipe, you will need a 9-inch tart pan and a preheated oven at 350F.
Step two. Eggs.
Place the eggs in a large bowl and beat them well.
I saw recipes where the egg whites are beaten and then added to the batter. While there is nothing wrong with this method, I do not recommend it if you want to make it truly authentic.
In the traditional recipe, the cake comes out denser because the ingredients are mixed without whipping the egg whites or adding baking powder to aerate the batter.
Step three. Adding the flavors and sugar.
Add the lemon zest, cinnamon, and almond liqueur(or almond extract instead). Add sugar. Beat the eggs and the sugar together until frothy.
Step four. Add almond flour.
Add the almond flour and incorporate it into the mixture.
How to remove the almond’s skin before grinding them:
Note about the ground almonds: I suggest you look for almond flour made from skinless, blanched almonds.
If you cannot find almond flour, you can make your own. Buy whole raw almonds (not roasted or salted) and soak them in hot water for 5 minutes.
The brown skin will slide off the almonds very easily. Place the almonds on a clean kitchen towel and remove the moisture, then put them in the food processor to grind them. Now they are ready to be used.
Step five. Bake.
Finally, pour the batter into the buttered pan and bake it at 350F for about 35 minutes.
Remove it from the pan carefully and place it on a serving platter.
Dust it with powder sugar and serve.
The recipe is straightforward, and you will be pleased with the results. Also, the cake is not tall. It looks more like an elegant tart.
How to store Tarta de Santiago:
At room temperature.
You can store this almond cake at room temperature in an airtight container for up to three days.
In the freezer.
You can freeze slices of this cake individually wrapped, or freeze the entire cake, as you prefer. Wrap it in parchment paper and place it in a freezer bag. It keeps well in the freezer for up to three months.
When you are ready to serve it, allow the cake to come back to room temperature for a few hours. Also, do not cover it with powder sugar if you plan to freeze the cake. Sprinkle the sugar after you bring it to room temperature.
Note on baking at high altitude:
I got a message from someone who lives at high altitude, and the recipe did not work for her. If you find yourself in this situation, remember that baking at high altitude is a complex matter that requires a little bit of science and practice.
My recipes are not tested for high altitude, as I have no way of doing that, so I cannot give you specific information on what you need to do.
However, I can give you some websites where you can learn how to bake when you live at high altitude.
More Spanish Recipes to love:
- 2 2/3 cups blanched almond flour
- 1 1/4 cups granulated sugar
- 5 eggs large
- Zest of 1 lemon
- 1 teaspoon unsalted butter for the pan
- 4 drops almond flavor or 1 tablespoon of almond liqueur
- Powder sugar for dusting the cake
- 1/2 teaspoon cinnamon
- Preheat oven to 350F and set aside a 9-inch round tart pan.
- In a big bowl, beat the eggs and sugar together until the sugar is dissolved and the mixture is foamy.
- Add the lemon zest, cinnamon, almond flavor, and almond flour.
- Mix everything very well.
- Butter the tart pan.
- Place the mixture in the pan and bake at 350F for 30-35 minutes.
- Remove the cake from the oven, let it cool for few minutes, then dust it with powder sugar.
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Amount Per Serving: Calories: 449Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 124mgSodium: 77mgCarbohydrates: 48gFiber: 5gSugar: 39gProtein: 13g