🛒 Ingredients
- 250g ground almonds
- 200g sugar
- 4 eggs
- Lemon zest
- Confectioner's sugar for dusting
- Shortcrust pastry (optional)
👨🍳 Step-by-step instructions
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Preheat the oven to 180°C. Grease a 24 cm round mold with butter.
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Beat the eggs with the sugar until the mixture is foamy and whitish.
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Add the lemon zest, orange blossom water, and cinnamon. Mix well.
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Incorporate the sifted ground almonds with enveloping movements to avoid losing air.
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Pour the mixture into the prepared mold. Smooth the surface.
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Bake for 30-35 minutes until it's golden brown and a toothpick comes out clean.
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Let it cool. Place the Cross of Santiago on the cake and generously dust with confectioner's sugar.
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Remove the cross carefully, leaving the design marked. Ready to serve.
💡 Chef's tip
Use freshly ground almonds, not pre-packaged ground almonds: pre-ground almond loses its aromatic oils. Grind it yourself if you can.
📝 Our take
The Tarta de Santiago is one of the most honest desserts in Spain: ground almonds, sugar, egg, and lemon — no flour, no complications. Its texture is moist and dense, never spongy. The cross of Saint James drawn with icing sugar is its seal of identity since the 16th century. If it dries out in the oven, reduce the temperature: at 175 degrees for 35 minutes it comes out perfect.
🍷 Wine & food pairing
Sweet Albariño from O Salnés or an Amontillado Sherry. The almond calls for wines with some oxidation and moderate sweetness, not cloying sweet wines.
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