Spanish Tarta de Santiago (Almond Cake)
Ah, Tarta de Santiago —the crown jewel of Spanish desserts!
This gluten-free almond cake is a slice of heaven with its tender crumb, rich nutty flavor, and that iconic dusting of powdered sugar.
Whether you’re celebrating a special occasion or just craving something sweet to pair with your afternoon coffee, this cake will whisk you away to the sunny streets of Galicia.
Best part? It’s as easy as mixing, baking, and dusting.
Let me show you how to make magic happen in your kitchen!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Preheat and Prep
Start by preheating your oven to ensure it’s ready when your batter is mixed. While the oven heats up, prepare your springform pan by greasing it thoroughly with butter or oil to prevent sticking. For extra insurance, line the bottom of the pan with a circle of parchment paper. This step ensures that your cake will release easily after baking, leaving you with a perfectly intact dessert.
Step 2: Combine Your Dry Ingredients
In a large mixing bowl, whisk together your dry ingredients—finely ground almond flour, granulated sugar, and a pinch of cinnamon. The almond flour provides the base of the cake, while the sugar adds sweetness and helps create a tender crumb. Whisk these ingredients until they’re evenly distributed, ensuring there are no lumps or uneven pockets of cinnamon.
Step 3: Incorporate the Wet Ingredients
Crack your eggs into the dry mixture one at a time, beating well after each addition. This gradual process helps create a smooth, cohesive batter. Once the eggs are fully incorporated, add freshly grated lemon zest and a splash of almond extract. Mix everything until the batter is thick, creamy, and free of streaks.
Step 4: Transfer Batter to Pan and Bake
Pour the batter into your prepared springform pan, using a spatula to spread it evenly across the surface. The batter will be thick but spreadable, so take your time to smooth it out for even baking. Place the pan in the preheated oven and bake until the cake is golden brown around the edges and set in the center. You’ll know it’s done when a toothpick inserted into the middle comes out clean or with just a few moist crumbs clinging to it. Avoid overbaking, as this cake is meant to be tender and moist.
Step 5: Cool and Dust with Powdered Sugar
Once baked, remove the cake from the oven and let it cool completely in the pan. Cooling is essential, as it allows the cake to set properly and makes it easier to unmold without breaking. Once cooled, carefully transfer the cake to a serving plate. Dust the top generously with powdered sugar, creating an even layer that gives the cake its iconic finish. If desired, you can use a stencil to create a decorative design, but a simple dusting works just as beautifully.
Pro Tips
- Toast your almonds first: If using whole almonds to grind yourself, toast them lightly in the oven for extra flavor.
- Don’t skip the lemon zest: It adds a subtle citrusy note that balances the richness of the almonds.
- Use high-quality almond extract: Trust me, it makes all the difference!
- Cool completely before slicing: Patience pays off here—a fully cooled cake slices much cleaner.
Storage
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and refrigerate for up to 1 week.
- Freeze individual slices wrapped in foil for up to 3 months. Thaw at room temperature before serving.
Spanish Tarta de Santiago (Almond Cake)
Description
This Tarta de Santiago is a traditional Spanish almond cake that’s naturally gluten-free, incredibly moist, and bursting with rich nutty flavor.
With just a handful of ingredients and minimal effort, you can create a dessert that’s as elegant as it is delicious.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, whisk together the ground almonds, sugar, and cinnamon.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the lemon zest and almond extract.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before unmolding.
- Dust the top generously with powdered sugar. Serve and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 6g12%
* 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
- Ensure your ground almonds are finely milled for a smoother texture.
- Adjust sweetness by reducing sugar if preferred.
- Double-check that all ingredients are gluten-free if serving someone with dietary restrictions.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
