Teresa's Recipes
Tarta de Santiago (Saint James Cake)
Indulge in a slice of history with this recipe for Tarta de Santiago, or Saint James Cake. This traditional cake hails from Galicia, a region in Spain, where it has been enjoyed by locals and pilgrims alike for centuries. The cake is a divine amalgamation of ground almonds, sugar, and a hint of lemon zest, resulting in a moist, rich, and flavorful dessert. It is traditionally adorned with a dusting of powdered sugar and the iconic cross of Saint James, making it not only tasty but visually stunning!
Ingredients
- For greasing the pan Butter
- 250g Ground almonds
- 200g Sugar
- 3 Eggs
- From 1 lemon Lemon zest
- For dusting Powdered sugar
- 1 (optional) Cross of Saint James stencil
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 18g
- Carbs: 30g
- Protein: 8g
- Sodium: 30mg
- Sugar: 20g
Instructions
- Preheat the oven to 180°C (350°F) and grease a round cake pan with butter.
- In a medium-sized bowl, combine the ground almonds and sugar. Mix well.
- In another large bowl, crack the eggs and beat them until they're frothy. Add the lemon zest to the eggs and mix well.
- Gradually add the almond and sugar mixture to the egg mixture. Stir well after each addition to ensure a smooth, well-combined batter.
- Pour the batter into the greased cake pan, making sure to spread it evenly.
- Bake the cake in the preheated oven for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan. Once cooled, move it to a serving dish.
- Dust the top of the cake with powdered sugar. If you wish, you can place a Cross of Saint James stencil on the cake before dusting to create the traditional decoration.
- Remove the stencil carefully and serve.
Tips
- For an authentic experience, enjoy a slice of Tarta de Santiago with a cup of Spanish coffee. If you prefer a less sweet cake, you can reduce the sugar by up to 50g.