Tarta de Santiago
By Groceree
Also known as Santiago Almond Cake
A flourless Galician cake of ground almonds, eggs, sugar and lemon zest, dusted with icing sugar around a stencil of the cross of Saint James. Moist, dense and naturally gluten-free.
Last updated
- Servings
- 10 servings
- Prep
- 15 min
- Cook
- 35 min
- Total
- 1 h 50 min
Ingredients
ground almonds250 g
caster sugar250 g
eggs5
lemons1
ground cinnamon½ tsp
icing sugar2 tbsp
vegetable oil1 tsp
Instructions
- 01
Heat the oven to 180°C and and line a 24 cm springform tin.
- 02
Whisk the and for 5 minutes until pale and thick.
- 03
Finely grate the zest of the . Fold in the , zest and gently.
- 04
Pour into the tin and bake for 30 to 35 minutes until golden and a skewer comes out clean.
- 05
Cool completely in the tin, for at least 1 hour.
- 06
Lay a paper cross of Saint James in the centre, dust generously with , and lift the stencil away.
Notes
- No flour and no butter: the almonds and eggs are the whole cake, so use good almonds.
- It is better the next day, when the crumb has settled and moistened.
- It has EU Protected Geographical Indication status. Templates of the cross can be found online if you want to cut a stencil.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 8 g
- Carbs
- 29 g
- Fat
- 16 g
Estimated from the ingredients.
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