Spain on a Fork > All Recipes > Desserts > The One & Only Tarta de Santiago | The FAMOUS Spanish Almond Cake
All Recipes, Desserts / March 17, 2021

The One & Only Tarta de Santiago | The FAMOUS Spanish Almond Cake

Spain is known for making some great cakes, but this Spanish Almond Cake is the crème de la crème. We´re talking the one & only, Tarta de Santiago. It´s got an incredible texture, it´s loaded with almond flavor and super easy to make.

Spanish Almond Cake
This cake hails from the region of Galicia in Northwestern Spain, where the Santiago de la Compostela cathedral is located. Home to the burial site of Saint James. Talk about history in every bite of this cake.

Spanish Almond Cake
To make this cake, I used raw blanched marcona almonds. Which are the typical almonds used to make this cake. However, you can use any type of raw blanched almonds you like.

Spanish Almond Cake
TIPS & TRICKS to Make this Recipe: It takes me exactly 55 minutes to perfectly bake this cake. But every oven heats differently. So start checking at the 50 minute point. Just pierce the cake in the middle with a toothpick, if it comes out cleanly the cake is done. Get your Saint James Paper Cross Cut-Out Here.

Spanish Almond Cake

Key Ingredients & Cookware I used in this Recipe:
9-INCH ROUND BAKING PAN
MARCONA ALMONDS
SAINT JAMES CROSS CUT-OUT

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Spain on a Fork T-Shirt

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make The One & Only Tarta de Santiago | The FAMOUS Spanish Almond Cake

5 from 2 votes
Print

The One & Only Tarta de Santiago | The FAMOUS Spanish Almond Cake

Course Dessert
Cuisine Spanish
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings 8
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 1/2 cups raw blanched almonds 350 grams
  • 1 1/4 cups granulated sugar 250 grams
  • 5 large eggs
  • 1 tsp cinnamon powder 2.64 grams
  • 1 tsp lemon zest 2 grams
  • 2 tbsp powdered sugar 16 grams
  • nonstick cooking spray

Instructions

  1. Add 2 1/2 cups (350 grams) raw blanched almonds into a baking tray lined with parchment paper, make sure they´re all in a single layer

  2. Add the almonds into a preheated oven, bake only option (bottom heat) 170 C - 340 F

  3. After 8 to 9 minutes and the almonds are lightly toasted, remove from the oven and let them cool off, then add into a food processor and run on a low speed between 35 to 45 seconds, you want small chunks of almonds, not a powder, set aside

  4. Add 1 1/4 cups (250 grams) granulated sugar into a large bowl, make a well and crack in 5 large eggs, mix together until well combined, then add in 1 tsp (2.64 grams) cinnamon powder and finely grate a lemon to get some lemon zest, about 1 tsp (2 grams), mix everything together, then start adding the almond mixture as you continue to mix, once all the almond mixture has been added, make sure all the ingredients are well mixed together

  5. Line a 9-inch (22 cm) round baking pan with parchment paper, spray the sides with nonstick cooking spray, add the mixture into the pan, give it a couple taps on the counter, this helps move any air bubbles to the top and level the cake

  6. Add the baking pan into the preheated oven, bake only option (just the bottom heat) 170 C - 340 F

  7. After 55 minutes the cake should be perfectly cooked, remove from the oven and let it cool off, then remove from the baking pan and transfer to a serving dish

  8. Place the Saint James paper cut out cross over the cake and sprinkle with powdered sugar, gently remove the paper cross and serve, enjoy!

Recipe Notes

Get the 9-inch (22 cm) Round Baking Pan I used to make this almond cake

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.

6 Comments

  1. Olivia

    5 stars
    Tarta fabulosa!
    I halved the recipe and baked in a 6inch pan, added the zest of an orange and it’s lovely… even with my sad, mangled little stenciled cross of St James.
    I looove your recipes; have made most of them. Tortilla de patatas and tomato salad on the menu for tomorrow. ?

    30 . May . 2021
    • Spain on a Fork

      So happy to hear that! much love 🙂

      30 . May . 2021
  2. Ramya

    sorry i missed this post will be making this soon with few subs i never had spanish almond cake before will dm you if i make tis and let you know how it goes Thanks Ramya

    18 . Mar . 2021
    • Spain on a Fork

      Hope you enjoy it! much love 🙂

      18 . Mar . 2021
  3. Therese

    5 stars
    Always healthy, easy to make and delicious recipes. Thank you.

    17 . Mar . 2021
    • Spain on a Fork

      Thank you! much love 🙂

      17 . Mar . 2021

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating