Tarta de Santiago (Classic Spanish Almond Cake)

Almond cake from Galicia, topped with powdered sugar and the Saint James cross.

Ingredients (Serves 6–8)

• 250 g ground almonds

• 250 g granulated sugar

• 5 large eggs

• Zest of 1 lemon

• 1 tsp ground cinnamon (optional)

• Powdered sugar, for dusting

Preparation

1. Preheat oven:

   • Preheat oven to 175°C (350°F).

   • Grease and line a 22 cm (9-inch) springform or round cake pan.

2. Prepare batter:

   • In a bowl, whisk eggs and sugar until pale and fluffy.

   • Fold in ground almonds, lemon zest, and optional cinnamon until well combined.

3. Bake:

   • Pour batter into prepared pan and smooth the top.

   • Bake 25–30 minutes until the cake is golden and firm to the touch.

4. Cool and decorate:

   • Let the cake cool completely.

   • Place a stencil of the Saint James cross on top and dust with powdered sugar.

   • Carefully remove the stencil before serving.

5. Serve:

   • Slice into wedges and serve at room temperature.

Serving Suggestions

• Serve with coffee, tea, or dessert wine.

• Pair with fresh fruit or a dollop of whipped cream.

• Ideal for festive occasions or as a traditional Galician treat.

Cooking Tips

• Use finely ground almonds for a smooth texture.

• Beat eggs and sugar well for a light, airy cake.

• Dust with powdered sugar just before serving to maintain a crisp design.