Description
This Spanish Almond and Citrus Cake (Tarta de Santiago) is a traditional Galician dessert that’s naturally gluten-free, rich with almond flavor, and beautifully infused with lemon and orange zest. Lightly spiced with cinnamon and dusted with powdered sugar, this simple yet elegant cake is perfect for any occasion. Enjoy it with a cup of coffee or a glass of sweet Spanish wine!
Ingredients
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2 ½ cups (250g) ground almonds (almond flour)
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1 cup (200g) granulated sugar
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4 large eggs
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Zest of 1 lemon
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Zest of 1 orange
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½ teaspoon ground cinnamon
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½ teaspoon vanilla extract (optional)
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¼ teaspoon salt
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Powdered sugar, for dusting
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line with parchment paper for easy removal.
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In a large mixing bowl, whisk together the almond flour, sugar, cinnamon, salt, lemon zest, and orange zest until well combined.
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In a separate bowl, beat the eggs until slightly frothy. Stir in the vanilla extract, if using.
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Gently fold the beaten eggs into the almond mixture, stirring until a smooth, thick batter forms.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust generously with powdered sugar before serving. For an authentic touch, use a St. James Cross stencil to create the traditional design.
Notes
Avoid overbaking to keep the cake moist and tender. Check for doneness at 30 minutes.
For a deeper almond flavor, add ¼ teaspoon of almond extract to the batter.
This cake is delicious on its own, but it also pairs beautifully with whipped cream, fresh berries, or a glass of sherry.
Store at room temperature for up to 3 days, in the refrigerator for a week, or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Spanish