Tarta de Santiago
Tarta de Santiago is a Spanish almond cake from Galicia. It is an easy cake to make, with only 3 main ingredients, and it is well-suited for the holiday season. This cake is dusted with icing sugar, with an imprint of Santiago’s cross on its top surface.
- Time
- Total: 55 minutes / Prep: 15 minutes / Cooking: 40 minutes
- Servings
- 8
Ingredients
- 3 eggs
- ¾ cup (150 g) white granulated sugar
- Zest of 1 lemon
- Zest of 1 clementine
- 1½ cup (150 g) almond meal
- ½ teaspoon cinnamon powder
- ¼ teaspoon salt
- Icing sugar
Method
- Add eggs and sugar to a bowl, and whisk rapidly until mixture turns pale.
- Whisk in the citrus zests.
- Combine the almond meal, cinnamon, and salt in a separate bowl. Transfer to the egg mixture, and use a rubber spatula to gently fold everything together until well combined.
- Butter and flour the springform pan, then pour in the batter. Smooth the top if necessary.
- Bake in preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked in the center.
- Cool completely, and unmold the cake.
- Place a Santiago cross cut-out on top of the cake, then dust generous amount of icing sugar all over cake.
- Carefully remove the cross cut-out. Slice and serve.
Notes
- One can also make an imprint of a scallop shell or no imprint at all on top of the cake.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- 7-inch (18 cm) springform pan
- Oven