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Classic Tarta de Santiago
The classic Tarta de Santiago is a fluffy almond cake with a moist and aromatic texture, made with whole eggs and raw Marcona almond flour, perfect for accompanying a good coffee.
almond
oven
cake
dessert
traditional
Ingredients
Servings:
4

Ingredients

  • 4 ousduck eggs
  • 230 graw Marcona almond flour
  • 230 gsugar
  • Optional: ground cinnamon
  • Optional: lemon (the zest of the peel)
  • butter for greasing the mold
  • powdered sugar
Nutritional Information

Per Serving (Approx.)

Calories
587 kcal
Protein
19 g
Fat
12 g
Carbohydrates
102 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Regardless of the size of the eggs, start by weighing them with the shell.
  • Weigh the same quantity of almond flour and sugar as the weight of the eggs. Note: This ensures that no matter the size of the eggs, we always have the ideal proportions.
  • Preheat the oven to 180ºC.
  • In a bowl, mix the almond flour, ground cinnamon, and lemon zest until well combined.
  • In another bowl, beat the eggs with the sugar using a hand whisk and lightly whip them. They do not need to gain volume, just to be slightly aerated.
  • Incorporate the almond flour mixture into the eggs and stir until smooth.
  • Line the base and sides of the baking pan with parchment paper, grease it with a bit of butter, and lightly flour to prevent sticking.
  • Bake at 180ºC for about 20 minutes. If the cake is thicker, it may need up to 30 minutes. It should remain slightly al dente.
  • Allow the cake to cool at room temperature before handling.
  • Carefully unmold and remove the parchment paper.
  • Dust with powdered sugar on top. If desired, you can cut out a St. James cross from a sheet of paper, place it on the cake before dusting with sugar, and then carefully remove the cross to prevent sugar from falling on the cross area.
Recommendations & Tricks
  • Ensure that the almond flour is from the raw Marcona variety to achieve the most authentic flavor in your Tarta de Santiago.
  • Line the base of the 22 cm mold with parchment paper: this step will prevent the tart from sticking and make it easier to unmold.
  • Maintain the correct proportions: for every 100 g of almond flour, use 100 g of sugar and between 3 or 4 eggs depending on their size.
  • Beat the whole eggs with the sugar until you have a frothy, pale mixture; this will help the tart be more fluffy.
  • Gently fold in the almond flour with enveloping movements to avoid losing the volume of the egg mixture.
  • If you like a special touch, add a bit of ground cinnamon to the mixture before baking.
  • Preheat the oven to 180 ºC and bake the tart for about 30-35 minutes or until it is golden, checking with a skewer to see if it's cooked through.