Tarta de Santiago
User Reviews
4.9
Tarta de Santiago
Description
The Tarta de Santiago combines whole eggs whisked with sugar until lightened, then folded with almond flour or ground almonds, lemon zest, and cinnamon for a simple batter. The use of almond flour made from blanched almonds results in a lighter color and delicate texture than whole ground almonds. The batter is poured into a parchment-lined, buttered cake pan and baked at 350°F for about 30 minutes until a skewer comes out clean, indicating it is fully cooked.
The finished cake is slightly moist and dense, characteristic of almond cakes, with a subtle lemon brightness and warm spice from cinnamon. Once cooled, the traditional cross stencil is placed on top and confectioners sugar is dusted over, creating a striking design and added touch of sweetness on top.
This cake suits serving with coffee or tea and is a celebratory almond dessert with minimal ingredients. The visual finish with powdered sugar is distinctive to this regional specialty.
Ingredients
- 4 egg
- 1 cup sugar (caster sugar is better, if possible)
- 2 cups almond flour (or ground almonds)
- 1 lemon ie from 1 lemon, zest
- ½ teaspoon cinnamon
- 2 tablespoon confectioners sugar approx, to dust (icing sugar)
Instructions
- Preheat oven to 350F/180C. Line an 8 inch/20cm round cake tin with parchment on the bottom and rub the sides with a little butter.
- Crack the eggs into a bowl and add the sugar. Whisk the two together until well combined and starting to become lighter in color with a bit of air in the mixture.
- Add the almond flour/ground almonds, lemon zest and cinnamon and mix until combined, but try not to overmix and get all of the air out of the mixture.
- Pour the mixture into the prepared cake tin and place in the preheated oven. Bake for approximately 30 minutes until a skewer inserted in the middle comes out clean. Meanwhile, make the cross stencil, if not already prepared.
- Remove the cake from the oven and allow to cool around 10-15 minutes on a cooling rack before removing the outer ring. Allow it to cool completely before placing the stencil on top of the middle then dusting some confectioners sugar over the top. Carefully remove the stencil without letting the sugar fall on the area you had covered. Slice and serve or store at room temp, covered.
Notes
- Almond flour made from blanched almonds is preferable for a lighter color and more delicate texture, but ground almonds can be used as an alternative.
- Ensure the cake cools completely before applying the powdered sugar design to avoid smudging.
- Line the cake pan with parchment and grease the sides to facilitate easy removal after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8approx
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 32mg | 1% |
| Potassium | 30mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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