Spanish Almond Cake Tarta De Santiago Recipe – Easy Meal Recipe

Last Updated on March 29, 2025

Before diving into the rich history and delightful recipe of Tarta de Santiago, let’s talk about the perfect companions for this Spanish almond cake. Pairing is essential, much like finding the right dance partner. Here are some delightful options:

Coffee or Espresso, Incorporating Fresh Fruits, Whipped Cream or Greek Yogurt, or Sweet Dessert Wines. Step right into the heart of this Spanish delicacy, as we explore the Tarta de Santiago.

What is Tarta de Santiago?

Tarta de Santiago is a moist almond cake noted for its distinct flavors and rich texture. Traditionally, it is decorated with powdered sugar and the emblem of Santiago, made either by using a stencil or arranging marzipan. 

The cake is naturally gluten-free, making it a popular choice across many dietary preferences. It’s delightfully dense yet light, perfect for any occasion—from family gatherings to formal celebrations.

Why This Recipe Works

This recipe works because of its core ingredients: almond flour, sugar, and eggs. These three elements create the cake’s structure and moisture while providing a lovely almond flavor. 

The addition of lemon zest brightens the cake, while optional ingredients like brandy and vanilla deepen the flavor. Every bite is a heavenly experience, blending sweet, nutty, and tangy flavors that dance on your taste buds.

What You’ll Need to Make Tarta de Santiago

• 3 cups finely ground almonds (300 grams)
• 1¼ cups superfine white sugar (250 grams)
• 5 large eggs, at room temperature
• Finely grated zest of one lemon
• 2 tablespoons brandy (30 mL, optional)
• ½ teaspoon ground cinnamon
• ½ teaspoon pure vanilla extract (optional)
• ¼ teaspoon sea salt (optional)

How to Make Tarta de Santiago

This cake is straightforward, yet the flavors are remarkable. Each step builds on the last, creating a delicious masterpiece. Ready to bake? Let’s break it down!

Step 1: Prepare Your Ingredients

Begin by measuring out all your ingredients. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a round cake pan, ideally 9 inches in diameter, and line the bottom with parchment paper. This helps the cake release effortlessly after baking.

Step 2: Mix Dry Ingredients

In a large bowl, combine the finely ground almonds, sugar, cinnamon, and sea salt. Stir well to incorporate everything evenly. The almond flour is what gives the cake its signature moistness, so this step is crucial.

Step 3: Whisk the Eggs

In another bowl, beat the eggs until they are light and frothy. This will add air into the cake, providing a lighter texture. You may use a hand whisk or an electric mixer. If you’re feeling ambitious, whip those arms!

Step 4: Combine the Mixtures

Gradually add the almond mixture to the beaten eggs. Mix gently until everything comes together. Add the lemon zest, brandy, and vanilla extract if you’re using them. These flavors add depth, making each bite memorable.

Step 5: Pour Into the Pan

Pour the batter into your prepared cake pan. Smooth out the top with a spatula to ensure even baking.

Step 6: Bake

Place the cake in the oven for about 30-35 minutes. You’ll want the top to be golden and a toothpick inserted into the center should come out clean. While it bakes, the aroma will fill your kitchen, making you wish time could accelerate.

Step 7: Cool Down

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack. Let the cake cool completely. This is the hardest part—waiting!

Step 8: Serve

Once cooled, dust the top with powdered sugar and, if desired, use a stencil of the Cross of Saint James to create the iconic logo. Slice it up and enjoy!

Tips for Success

• Use Fresh Almonds: For the best flavor, buy raw almonds and grind them yourself. Freshly ground nuts make a huge difference.
• Room Temperature Ingredients: Ensure your eggs are at room temperature for better incorporation into the batter.
• Quality Ingredients: If you opt to use vanilla and brandy, select high-quality options. They enhance the cake’s overall flavor.
• Don’t Overmix: Fold the ingredients gently to keep the cake light and airy.
• Test for Doneness: Rely on the toothpick test, as oven temperatures can vary.

How to Store Leftovers

If you find yourself with leftover cake, it will store well! Wrap pieces tightly in plastic wrap or place in an airtight container. You can keep it at room temperature for up to three days or store it in the fridge for about a week.

 If freezing, slice and separate with parchment paper, so you can grab a piece whenever the mood strikes!

Nutrition Information

Each slice (1/12 of the cake) contains approximately:

• Calories: 300
• Carbohydrates: 16g
• Protein: 9g
• Fat: 23g
• Fiber: 2g
• Sugar: 12g

How I Recommend Serving Tarta de Santiago

• With a Berry Compote: A warm berry compote made of raspberries or blueberries brings a refreshing and tart contrast to your cake.
• Ice Cream Sidekick: Serve with a scoop of vanilla or almond ice cream. The cold creaminess pairs perfectly with the warm almond cake, resulting in a delightful dessert duo.
• Flavored Cream: Whip cream with a hint of vanilla or even a touch of almond extract. This creamy topping adds decadence and complements the cake beautifully.
• Citrus Drizzle: Drizzle a simple icing made from powdered sugar and fresh lemon juice atop the cake for an extra zing!

Ingredient Alternatives

• Ground Almonds: If you can’t find almond flour, use regular blanched almonds and grind them in a food processor until fine.
• Sugar: Coconut sugar can replace white sugar for a less refined option.
• Eggs: For a vegan option, use ground flaxseed mixed with water in place of eggs. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water and let it sit to thicken for 10 minutes.
• Brandy: If you don’t have brandy, try using apple juice or omit it entirely.

Conclusion

Tarta de Santiago is more than just a cake; it’s a celebration of flavors and history. Whether you’re sharing this delightful treat with friends, family, or indulging alone, it’s sure to leave a lasting impression. 

So, dust off that apron, gather your ingredients, and create this timeless Spanish dessert. Your taste buds will thank you—¡Buen provecho!

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Print Recipe

Spanish Almond Cake Tarta De Santiago Recipe – Easy Meal Recipe

Author: Mary Siegel Cuisine: Spanish Courses: Dessert & Drinks

Difficulty: Intermediate Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 12 Calories: 300 kcal

Best Season: Suitable throughout the year

Description

Spanish almond cake, known as Tarta de Santiago, is a delicious treat that hails from the region of Galicia. The cake has a rich history, paying homage to the Camino de Santiago pilgrimage. It’s not just a dessert; it’s a slice of Spanish culture, blending almond flavors with simple ingredients. 

As someone who adores food, tradition, and storytelling, I find great joy in making this cake, sharing it, and its narrative with friends and family.

Ingredients

Servings

• 3 cups finely ground almonds (300 grams)
• 1 ¼ cups superfine white sugar (250 grams)
• 5 large eggs, at room temperature
• Finely grated zest of one lemon
• 2 tablespoons brandy (30 mL, optional, for added depth of flavor)
• ¹⁄₂ teaspoon ground cinnamon
• ¹⁄₂ teaspoon pure vanilla extract (optional, for a warm aromatic touch)
• ¹⁄₄ tablespoon sea salt (optional, to enhance flavors)

Instructions

Step 1: Prepare Your Ingredients

1. Begin by measuring out all your ingredients. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a round cake pan, ideally 9 inches in diameter, and line the bottom with parchment paper. This helps the cake release effortlessly after baking.

Step 2: Mix Dry Ingredients

1. In a large bowl, combine the finely ground almonds, sugar, cinnamon, and sea salt. Stir well to incorporate everything evenly. The almond flour is what gives the cake its signature moistness, so this step is crucial.

Step 3: Whisk the Eggs

1. In another bowl, beat the eggs until they are light and frothy. This will add air into the cake, providing a lighter texture. You may use a hand whisk or an electric mixer. If you’re feeling ambitious, whip those arms!

Step 4: Combine the Mixtures

1. Gradually add the almond mixture to the beaten eggs. Mix gently until everything comes together. Add the lemon zest, brandy, and vanilla extract if you’re using them. These flavors add depth, making each bite memorable.

Step 5: Pour Into the Pan

1. Pour the batter into your prepared cake pan. Smooth out the top with a spatula to ensure even baking.

Step 6: Bake

1. Place the cake in the oven for about 30-35 minutes. You’ll want the top to be golden and a toothpick inserted into the center should come out clean. While it bakes, the aroma will fill your kitchen, making you wish time could accelerate.

Step 7: Cool Down

1. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack. Let the cake cool completely. This is the hardest part—waiting!

Step 8: Serve

1. Once cooled, dust the top with powdered sugar and, if desired, use a stencil of the Cross of Saint James to create the iconic logo. Slice it up and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 23g36%

Total Carbohydrate 16g6%

Dietary Fiber 2g8%

Sugars 12g

Protein 9g18%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use Fresh Almonds: For the best flavor, buy raw almonds and grind them yourself. Freshly ground nuts make a huge difference.
• Room Temperature Ingredients: Ensure your eggs are at room temperature for better incorporation into the batter.
• Quality Ingredients: If you opt to use vanilla and brandy, select high-quality options. They enhance the cake's overall flavor.
• Don’t Overmix: Fold the ingredients gently to keep the cake light and airy.
• Test for Doneness: Rely on the toothpick test, as oven temperatures can vary.

Keywords: Spanish almond cake tarta de santiago recipe