Dessert: Spain – Galicia – Tarta de Santiago (Saint James' almond cake)

Serving Size: 8

Approximate Time

Prep 15 min

Cook 35 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 2 1/2 cups (280 g) ground blanched almonds
- 1 cup (200 g) granulated sugar
- 4 large eggs, approx. 7 oz (200 g) total
- Zest of 1 lemon (about 1 tbsp / 6 g)
- 2 tbsp (28 g) unsalted butter, melted, plus extra for pan
- 1/4 tsp (1.5 g) fine salt
- 1/2 tsp (1 g) ground cinnamon (optional)
- 1 tbsp (15 ml) brandy or sweet wine (optional)
- 1/2 cup (60 g) powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round springform or tart pan with butter and line the bottom with parchment paper.
2. In a large bowl, whisk the eggs and granulated sugar vigorously until pale and slightly thickened, about 3–5 minutes by hand or 1–2 minutes with an electric mixer on medium.
3. Stir in the lemon zest, melted butter, salt, and brandy or sweet wine (if using) until combined.
4. Fold the ground almonds and cinnamon (if using) into the egg mixture with a spatula until a uniform batter forms. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
6. Bake in the preheated oven until the surface is golden and the center is set but still slightly springy, about 30–35 minutes. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
7. Remove from oven and let cool in the pan on a wire rack for at least 30 minutes. Then release the springform and cool completely (cooling fully improves texture).
8. Once cool, place a stencil of the Cruz de Santiago (or a cross-shaped paper cutout) on the cake and dust evenly with powdered sugar. Carefully lift the stencil to reveal the cross. Slice and serve at room temperature.