The Santiago Cake (“Tarta del Santiago” in Spanish) is a traditional Galician dessert made with almonds, eggs, and sugar. A special recipe that will surprise you with its lightness and delicacy, an almond cloud that literally melts in your mouth. The texture reminds me a lot of Namadier or flourless almond cake. Indeed, the cake I am proposing today is made with 3 ingredients, without flour and without yeast; only flavors and a splash of liqueur are allowed, nothing more.
The origin of the Santiago cake is unknown; it is thought to date back to the Middle Ages thanks to some writings in which a similar recipe was found; back then, almonds were very expensive, so it is believed it was prepared only for the nobility. Today, it is sold in bakeries all along the Way of St. James with the classic cross imprinted on top. In Spain, it is often served with sweet wine or at breakfast.
The preparation is simple; you just have to whip the eggs with the sugar very well, add the almond flour, lemon zest, and, if you like, a pinch of cinnamon. The mixture will then be baked until golden and decorated with powdered sugar.
Here are more easy flourless recipes for you to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Spanish
- Seasonality: All seasons
- Energy 330.31 (Kcal)
- Carbohydrates 31.25 (g) of which sugars 29.12 (g)
- Proteins 7.68 (g)
- Fat 19.37 (g) of which saturated 1.61 (g)of which unsaturated 1.52 (g)
- Fibers 3.74 (g)
- Sodium 44.03 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups almond flour
- 1 cup sugar
- 4 eggs (medium)
- 2 teaspoons lemon zest (grated)
- as needed vanilla powdered sugar (for finishing)
- 2 teaspoons butter
- 1 tablespoon potato starch
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Scale
- 1 Cake pan springform, 9 inches in diameter
- 1 Spatula
Method
For a perfect outcome, it is important that the eggs are at room temperature.
Put the eggs and sugar in a bowl and beat them with an electric whisk until they become white and frothy. It will take 7-8 minutes; the eggs should be at room temperature.
Add the grated zest of an organic lemon and the almond flour. Gently mix with the spatula so as not to deflate the mixture.
Pour it into a 9-inch cake pan that has been buttered and floured with potato starch. Gently level it.
Bake the cake in a preheated static oven at 350°F for about 35-40 minutes or until uniformly golden. Do the toothpick test to check if it is cooked; if needed, continue for a few more minutes.
If the surface tends to darken too much, cover it with a sheet of aluminum foil.
The Santiago Cake is ready. Take it out of the oven, wait 10 minutes, and remove the ring. Let it cool completely and transfer it to a serving plate.
If you want to imprint the symbol of the Cross of Santiago, draw it on cardboard, cut it out, and place it on the cake. Dust it with plenty of powdered sugar and gently remove the cardboard.
Advice
The Santiago Cake keeps for 4 days in a cake container in a cool, dry place.
***********************
For tips on making recipes, contact me on FACEBOOK and if you’d like, follow me on INSTAGRAM
Send me your photos; I’ll be happy to share them on my social media.
