The Catalan TableClassic 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.
Ingredients
Servings
6
Measurement units
Ingredients
- 4 eggs (~230 g in the shell)
- 230 graw Marcona almond flour
- 230 gsugar
- pinch of cinnamon (optional)
- Optional: lemon (the zest of the peel)
- butter for greasing the mold
- icing sugar
Nutritional Information
Per serving
Calculated for 6 servings
Calories
443 kcal
Protein
14.3 g
Fat
23.2 g
Carbohydrates
45.9 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
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
- Very easy (BOE 69, 22/03/2006).
- Always 25–33% egg, at least 33% almond and at least 33% sugar.
- Line the base of the tin.
Original recipe
View or download the original PDF document.