Tarta de Santiago – Galician Almond Cake

Tarta de Santiago - Galician Almond Cake

Tarta de Santiago is a wonderful Spanish cake with deep regional roots in the northern region. The flavor is amazing.

Recipe: Barbara Norman
from ‘The Spanish Cookbook’
Recipe type: Dessert
Cuisine: Spanish
Makes: 1 cake

2 cups blanched almonds
3 tablespoons butter
2/3 Cup sugar
6 eggs
grated rind of 1 lemon
1/4 teaspoon powdered cinnamon
1/4 Cup confectioners’ sugar,
2 Tablespoons for topping


[1] Preheat oven to 350 degrees F.

[2] Mix butter with sugar and cinnamon.

[3] Separately, beat eggs with grated lemon rind until foamy.

[4] Grind almonds to fine paste in electric blender or mortar. Add all but 1/4 cup almonds and beaten eggs to butter and sugar mixture (reserve remaining almonds for topping). Mix only enough to blend well.

[5] Pour into 9-inch round cake pan which has been lightly buttered and sprinkled with flour.

[6] Bake 25 to 30 minutes in 425 degree oven. Cake is done when a toothpick inserted in the middle comes out clean and cake springs back if pressed with a finger. The cake should be coarse-grained and of a rich yellow color.

[7] Invert cake until it cools before removing.

[8] Place cooled cake on cookie sheet, coat top of cake with the remaining ground almonds and 1/4 cup powdered sugar, and place under broiler until topping forms a light crust. Do not allow sugar to caramelize: it should merely brown and harden slightly.

[9] Dust the top of the cake, when cooled, with 2 tablespoons powdered sugar.