Galician Almond Cake (Tarta de Santiago)

Why You’ll Love This Recipe

• Classic Galician almond cake: naturally gluten-free with a citrus-cinnamon aroma and a tender, moist crumb.
• Simple pantry ingredients; no special equipment needed and just one bowl.
• Elegant enough for entertaining, easy enough for weeknights.
• Keeps beautifully and travels well; the powdered sugar “snowfall” makes a stunning finish.

Grocery List

• Produce: 1 large lemon
• Dairy: 5 large eggs; a little butter for greasing (or use neutral oil)
• Pantry: Blanched almond flour, granulated sugar, powdered sugar, ground cinnamon, fine sea salt, orujo/brandy/amaretto (optional), parchment paper

Full Ingredients

For the Cake

• 250 g blanched almond flour (2 1/2 cups), lightly spooned and leveled if using cups
• 225 g granulated sugar (1 cup + 2 tbsp)
• 5 large eggs, at room temperature (about 250 g without shells)
• Zest of 1 large lemon (about 2 tsp / 4 g)
• 1 tsp ground cinnamon (2 g)
• 1/4 tsp fine sea salt (1 g)
• 1 tbsp Spanish orujo, brandy, or amaretto (optional, 15 ml)

For the Pan

• 1 tsp unsalted butter or neutral oil, for greasing
• Parchment paper to line the base

For Finishing

• 1/3 cup (40 g) powdered sugar (icing sugar), for a generous dusting
• Optional: paper stencil of the Cross of Saint James for the traditional finish

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9-inch (23 cm) springform pan or tart pan with a removable bottom. Line the base with a round of parchment, then grease the parchment as well. This prevents sticking and ensures a clean release.

Step 2: Make aromatic lemon sugar

Add the granulated sugar to a mixing bowl and scatter the lemon zest over it. Using clean fingertips, rub the zest into the sugar until it feels damp and smells intensely lemony. This releases flavorful oils and infuses the cake.

Step 3: Whisk in the eggs

Add the eggs to the bowl. Whisk until the mixture lightens in color and looks slightly thick and airy—about 2–3 minutes with a handheld mixer on medium-high or 3–4 minutes by hand. You’re not aiming for a full foam, just a bit of lift for a tender crumb.

Step 4: Fold in the dry ingredients

Sprinkle in the almond flour, cinnamon, and salt. Switch to a spatula and gently fold until no dry pockets remain. If using, stir in the orujo, brandy, or amaretto. The batter will be pourable but thick.

Step 5: Fill and level the pan

Scrape the batter into the prepared pan and smooth the surface with a spatula. Tap the pan gently once on the counter to release any large air bubbles for an even crumb.

Step 6: Bake until just set

Bake for 30–35 minutes (start checking at 28), aiming for about 33 minutes. The top should be deep golden with tiny cracks at the edges, and a toothpick inserted into the center should come out with a few moist crumbs (not wet). An internal temperature near 200°F (93°C) is a good doneness cue.

Step 7: Cool, finish, and serve

Cool on a rack for 10 minutes. Run a thin knife around the edge, then unmold and remove parchment. Cool completely (about 45–60 minutes). For the traditional look, place a Cross of Saint James stencil on top and dust generously with powdered sugar; lift the stencil to reveal the design. Slice into 12 wedges and serve.

Pro Tips

• For a deeper nutty flavor, lightly toast 1 cup (100 g) of the almond flour at 300°F (150°C) for 6–8 minutes; cool completely before using.
• Room-temperature eggs whisk more easily and help the cake rise evenly.
• Weigh ingredients for best consistency; almond flour density varies by brand.
• Don’t overbake. Pull it when the center is just set and a tester shows moist crumbs—this keeps the crumb tender.
• Use non-melting powdered sugar if you need the design to stay crisp for hours; otherwise, dust just before serving.

Variations

• Orange & Anise: Swap lemon zest for orange zest and add 1 tbsp anise liqueur instead of brandy.
• Extra-Lemony: Add 1/2 tsp pure lemon extract along with the zest for a brighter citrus note.
• Rustic Texture: Use a mix of fine almond flour and coarsely ground almonds (2:1) for a heartier crumb.

Storage & Make-Ahead

Store the cooled cake tightly covered at cool room temperature for up to 3 days. The powdered sugar will gradually absorb moisture—re-dust before serving if needed. To freeze, wrap the whole cake or individual slices in plastic, then foil; freeze up to 2 months. Thaw, uncovered, at room temperature. For make-ahead, bake the day before and dust with powdered sugar just before serving to keep the “snowfall” fresh and bright.

Nutrition (per serving)

Approximate for 1 of 12 slices: 260 calories; 13 g fat; 24 g carbohydrates; 7 g protein; 3 g fiber; 21 g sugars; 120 mg sodium. Values will vary by brand and exact portion size.