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Un pastel con azúcar en polvo en un plato.
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Spanish Almond Cake (Tarta de Santiago)

Course Dessert
Cuisine Spanish
Prep Time 15 minutes
Cook Time 40 minutes
Cooling and Decorating 30 minutes
Total Time 1 hour 25 minutes
Servings 8 Personas
Calories 610kcal
Author Laura Fernández
Cost 15€

Equipment

  • Round Baking Pan 20-25 cm in diameter
  • Kitchen robot or mincer
  • Oven
  • Bowl

Ingredients

  • 1+1/4 cup Marcona almonds Or Almond Flour
  • 4 unit Eggs L size
  • 1 cup White Sugar
  • 3 tbsp Butter At room temperature
  • 2 tbsp Cognac or Sherry Wine
  • 1/4 tsp Cinnamon
  • Lemon Zest
  • 1 pinch Salt

Instructions

  • Preheat the oven to 180º Celsius (256º Fahrenheith). 
  • With a food processor or blender grind half of the almonds in fine grained (almost like almond flour) and set aside. 
  • Grind the other half of the flour in coarse grain, almost like “crocanti almonds” (see pictures).
  • Mix both texture almonds and toast lightly, until soft golden brown in the oven, about 5-7 minutes. This step can be skipped if you buy almond flour or already toasted almonds.
  • Let the toasted almonds cool for 20 minutes.
  • Mix all the ingredients by hand or with a whisk: ground almonds, soft butter, eggs, cinnamon, a pinch of salt, lemon zest and cognac.
  • Prepare with baking paper and/or grease a round shape mold (similar to a pie pan)of about 20-25 cm in diameter. 
  • Bake for 30 to 40 minutes, depending on your oven, until the surface is toasted and the inside is juicy.
  • Let the Spanish Almond Cake cool for at least one hour.
  • Decorate with powdered sugar and St Jame’s Cross and enjoy your moist, gluten-free homemade Tarta de Santiago! 
  • We can serve this Spanish Cake with Whipped cream, coffee liqueur (typical in Galicia), Irish Cream or by itself.