The Tarta de Santiago is the most famous dessert in Galicia and one of the most emblematic in Spain. Naturally gluten-free—made only with ground almonds, sugar and egg—it bears its characteristic symbol of the Cross of Santiago in powdered sugar. The Galician herb liqueur is the differentiating touch.
Mediterranean
Santiago cake with almonds and liqueur
Galician Santiago cake with almonds, lemon and herbal liqueur. Naturally gluten-free, dense and fragrant flourless cake.
- Spain
- Dessert
- Light
- easy
20 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 10 g
- Fiber 3 g
- Carbohydrates 36 g
- Fat 18 g
- Sodium 60 mg
Story behind the dish
Preparation
Santiago cake with almonds and liqueur is a preparation from Spain with easy difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 250 g of ground almonds.
- Have ready: 200 g of sugar.
- Have ready: 4 eggs.
- Have ready: Zest of 1 lemon.
- Have ready: 1 teaspoon cinnamon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 170°C; grease 22 cm mold
Preheat the oven to 170°C; Grease 22 cm mold. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Beat the eggs with the sugar until they whiten and increase in volume.
Beat the eggs with the sugar until they whiten and increase in volume. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the ground almonds
Add the ground almonds, lemon zest, cinnamon and liqueur. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix gently until integrated
Mix gently until integrated. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour into the mold
Pour into the mold. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake for 30-35 minutes until inserted with a toothpick comes out clean.
Bake for 30-35 minutes until inserted with a toothpick comes out clean. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Cool completely; decorate with icing sugar using the template…
Cool completely; Decorate with powdered sugar using the Cross template. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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