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Spanish Tarta de Santiago – Almond Cake

40 minutes. Cook
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Spain, a land rich in culture and history, has gifted the world with a myriad of culinary delights. Among these treasures is the Tarta de Santiago, a delectable almond cake named after the revered apostle St. James. Its origins can be traced back to the sun-soaked region of Galicia in the northwest of Spain. This almond-infused dessert is not only a celebration of Spanish heritage but also a treat that transcends borders. Today, we embark on a journey to create this timeless Spanish classic – the Tarta de Santiago. With its rich history and even richer flavors, this almond cake will transport your taste buds to the heart of Spain.

Historical Context: The Tarta de Santiago has a storied history. Legend has it that this cake was named after St. James, whose remains are believed to be interred in the magnificent Santiago de Compostela Cathedral in Galicia. Pilgrims walking the Camino de Santiago, a renowned pilgrimage route leading to the cathedral, would often indulge in this cake as a symbol of their journey’s end. The Tarta de Santiago is also adorned with the Cross of Saint James, a recognizable symbol of the region.


1. Preheat and Prepare:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

2. Combine Almonds and Sugar:

  • In a mixing bowl, combine the ground almonds and granulated sugar.

3. Beat the Eggs:

  • In another bowl, whisk the eggs until they are well beaten.

4. Incorporate Citrus Zest:

  • Add the lemon and orange zest to the beaten eggs and mix well.

5. Add Cinnamon and Sherry:

  • Sprinkle the ground cinnamon into the egg mixture.
  • Pour in the sweet sherry and stir to combine.

6. Combine Wet and Dry Ingredients:

  • Gradually fold the almond-sugar mixture into the egg mixture until you have a smooth batter.

7. Pour into the Cake Pan:

  • Pour the batter into the prepared cake pan and spread it evenly.

8. Bake to Perfection:

  • Place the pan in the preheated oven and bake for about 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Garnish:

  • Allow the Tarta de Santiago to cool in the pan for 10 minutes before transferring it to a cooling rack.
  • Once completely cool, you can add the finishing touch by dusting it generously with powdered sugar.
  • For an extra flourish, consider garnishing with sliced almonds in the shape of the Cross of Saint James.

10. Slice and Savor:

  • Slice your Tarta de Santiago into wedges and serve with a glass of sweet sherry for a truly authentic experience.

Conclusion: The Tarta de Santiago is more than just a dessert; it’s a slice of Spanish history and culture. With its rich almond flavor, hint of citrus, and touch of sherry, this cake embodies the essence of Spain. Whether you’re enjoying it at the end of a long pilgrimage or in the comfort of your own home, the Tarta de Santiago is a treat that transcends time and place. So, savor each bite and let it transport you to the enchanting land of Spain. ¡Buen provecho!


prep time
55 minutes.
cooking time
40 minutes.
total time
55 minutes.


  • 9-inch round cake pan

  • Parchment paper

  • Mixing bowls

  • Electric mixer or whisk

  • Zester

  • Measuring cups and spoons

  • Cooling rack


  • 2 cups of ground almonds

  • 1 cup of granulated sugar

  • 4 large eggs

  • Zest of 1 lemon

  • Zest of 1 orange

  • 1 tsp of ground cinnamon

  • 1/4 cup of sweet sherry (e.g., Pedro Ximénez)

  • Powdered sugar for dusting

  • Sliced almonds for garnish (optional)


Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
Combine ground almonds and granulated sugar, then fold into beaten eggs.
Add citrus zest, almond extract, ground cinnamon, and a pinch of salt to the batter.
Bake for about 30 minutes until golden brown, and decorate with a St. James Cross design if desired.
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