What Is Spanish Almond Cake?
Spanish almond cake or widely known as tarta de Santiago (St. James cake) is a traditional Galician cake. Galicia is an autonomous community in northwest Spain.
This cake doesn't have any type of flour in it, making it a great option for those who practise gluten-free diet.
The cake can either be with a base or not. The base can be a shortcut pastry or puff pastry.
It is typically dusted with icing sugar with an imprint of Santiago's (St. James) cross.
Today I'm sharing with you my take on this delicious traditional Spanish almond cake without the base.
Let's start.
What Makes It Special?
Simple Ingredients
What I find so special about this cake is the simplicity of its ingredients.
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The main ingredients for this cake are almond meal, eggs and sugar. Yep, extremely basic ingredients, which of course make this cake a super easy one to prepare.
Simple Ratio
Apart from only having 3 main ingredients, each ingredient is the same weight to the other. You can see it in my written recipe below.
Having that simple and basic guide (you know I don't like to be bound by rules in cooking), the easiest way to start building your Spanish almond cake is by determining the amount of eggs that you will use.
1 large egg = 50 g.
Meaning using 1 large egg will also need 50 g of almond meal and 50 g of sugar.
Simple!
Simple Unique Look
As I mentioned earlier, this cake is dusted with icing sugar with an imprint of Santiago's cross on its top surface.
You can also make an imprint of a scallop shell. Or with no imprint at all. Your choice.
My Spanish Almond Cake
For this recipe, I'm keeping it simple like the typical traditional recipes out there, using the same amount of the main ingredients.
Typically, only a bit of lemon zest is added, but I like to add a good amount of it, like in my lemon cake with almonds, together with some clementine zest.
I love baking with lemon, clementine, and orange zest during this time of year.
I'm also adding a bit of cinnamon powder and salt. I think a touch of salt is always amazing when a recipe uses quite amount of sugar, like in this case.
If you love almond cake, I would really recommend you to try this Spanish almond cake.
Before You Go
Do you want to see more nuts-related recipes? Perhaps you can check these out
Video
📖 Recipe
Spanish Almond Cake
Video
Ingredients
- 3 eggs , room temperature
- ¾ cup sugar (150 gr)
- 1 ½ cup almond meal (150 gr)
- ½ teaspoon cinnamon powder
- ¼ teaspoon salt
- Zest of 1 lemon
- zest of 1 clementine
- icing sugar , for dusting on top
Instructions
- Add eggs and sugar into a bowl and whisk until the mixture turns pale.
- Add the rest of the ingredients, except for icing sugar and using a spatula, gently fold everything until well combine.
- Pour batter into a 7 inch (18 cm) springform pan that has been buttered and floured. Bake in a preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked.
- Cool completely. Place the Santiago cross cut out on top and dust generous amount of icing sugar all over the cake. Carefully remove the cut out. Slice and serve, enjoy!
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Maureen Siwy says
Hi Bea, I just finished baking your recipe of Spanish Almond Cake..and turned out perfect! Thanks so much for sharing the recipe, you’re awesome 🙂
Bea says
Hi Maureen! That's awesome! I'm happy to know you enjoyed it 🙂 Thanks for leaving your comment.
Marissa says
I baked mine in a cast iron frying pan with parchment paper. It turned out gorgeous and delicious. Thanks for a great recipe!
Bea says
That's great to know Marissa! Thank you 😍
Mari says
Very yummy! 😋
Bea says
Thank you Mari 😍!
Yohanna says
How many calories? Thanks
Carol J says
I have been looking for a good recipe for this cake for so long … then I found yours!
But, I only have an 8inch springform tin. How can I adjust the quantities please?
Bea says
Hi Carol! For an 8 inch pan, multiply all ingredients by 1.2. Hope you give it a try!
Lisa Andrew says
Can I double the recipe ? And make it in one pan
Bea says
Yes, you can but you'll need to adjust the cooking time though. Hope it helps.
Treva says
Hi. I noticed the video says keep cake in for 30 minutes and the recipe instructions say 40 minutes. Which is it?
Thanks 🙂
Liza G says
I love this recipe! Your version is easy and delicious. Three years ago, my husband & I visited Santiago de Compostela with another couple and tasted this cake in local restaurant. The recipe I got from our tour guide was not easy and delicious like yours. Thank you for sharing it. I shared it with my sister that came with us too.
Keep up the good work, you're awesome 😃👍
Bea says
That's awesome! I'm happy that this cake reminds you of the place! Thank you for your feedback and have a great day ahead Liza!
Bernard France says
Hi I’m a casual baker and having a go at this cake next week. Sugar use, should it be granulated or caster?
Bea says
Hi Bernard! You can use granulated sugar, hope it helps.
John says
Looking good
Bea says
Thanks John!
Lauretta says
I made this once already and we loved it! I’m wondering if I can I make this the night before and store overnight? What is the best way to store it? Thanks!
Bea says
Hi Lauretta! Yes, you can make this a day before (tastes even better). Just keep it in an airtight container, at room temperature. Hope it helps.
Indra says
Cake was delicious! Turned out light and fluffy and super easy to make. I used orange zest instead of clementine and added half tsp almond extract. I will definitely be using this recipe as a gluten free alternative. Thanks so much for sharing 🤗.
Bea says
I'm happy to know that it turned out great for you. Thank you for your feedback Indra!
Terry Arrow says
This cake is the best. Light & fluffy. Perfect with a good cup of tea/coffee.
Do you think adding a little baking powder would enhance the rise? Coz it did sink a little in the middle. Not a criticism it’s delightfully delicious 😋
Bea says
Hi Terry! Yes you can add some baking powder if you want, no problem. Regardless, I'm glad that you liked it! Thank you for your feedback 🙂
Lauretta says
Do you have a copy of the Santiago’s cross to print out by any chance?
Bea says
I don't, unfortunately. But you can google "tarta de santiago cruz" and you'll get lots of options to choose and print. Hope it helps.
Rashmi says
Hi Bea, Just want to confirm that there's no butter or oil in this recipe.
Bea says
Yes Rashmi, no butter/oil. 🙂
Neha Saxena says
Can't wait to try this!
How does this work without baking soda or baking powder?
Bea says
It needs some leavening agent though. Hope it helps!
Neha Saxena says
Thank you fr your response. There is no baking soda or baking powder in the recipe. What leavening agent is working here?
Bea says
Sorry! I mistake it for my other almond cake recipe. For this recipe, when you beat sugar and eggs until pale, that's the "leavening agent".