The Spanish Santiago cake, known as Tarta de Santiago, is a traditional dessert hailing from the region of Galicia in Spain. This almond-based cake is renowned for its simple ingredients and rich flavor, embodying the essence of Spanish baking.
Crafting a Santiago cake begins by preheating the oven to 175°C (350°F) and greasing a springform pan with butter. The cake’s base is a delightful blend of ground almonds and sugar, which are combined in a large bowl. To this mixture, the zest of one lemon and a touch of ground cinnamon are added, infusing the batter with a fragrant aroma and enhancing its flavor profile.
Beaten eggs, whipped until light and frothy, are then gradually folded into the almond-sugar mixture, ensuring a smooth and well-mixed batter. This delicate process ensures the cake achieves its characteristic light yet dense texture. The batter is poured into the prepared pan and evenly spread before being baked to perfection.
During the 40-45 minutes of baking time, the cake undergoes a transformation, emerging with a golden brown top and a tantalizingly crisp exterior. Once a toothpick test confirms it is thoroughly baked, the cake is left to cool completely in the pan.
The final touch to this elegant dessert is a generous dusting of powdered sugar, often stenciled with the cross of Saint James, paying homage to its namesake. The Tarta de Santiago is not only a treat for the taste buds but also a piece of cultural heritage, often enjoyed during pilgrimages to Santiago de Compostela. This cake’s simplicity, combined with its rich almond flavor and symbolic decorations, makes it a cherished Spanish confection.
Ingredients
250 grams ground almonds
250 grams sugar
5 large eggs
Zest of 1 lemon
1/2 tsp ground cinnamon
Powdered sugar (for dusting)
Butter (for greasing the pan)
Directions
1. Preheat the oven to 175°C (350°F).
2. Grease a springform pan with butter.
3. In a large bowl, combine the ground almonds and sugar.
4. Add the zest of 1 lemon and the ground cinnamon to the almond-sugar mixture. Stir well to combine.
5. In a separate bowl, beat the eggs until they are light and frothy.
6. Gradually fold the beaten eggs into the almond-sugar mixture, mixing until well combined.
7. Pour the batter into the greased pan and spread it evenly.
8. Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the cake cool completely in the pan.
10. Once cooled, remove the cake from the pan and place it on a serving plate.
11. Dust the top of the cake generously with powdered sugar before serving.