Tarta de Santiago
Tarta de Santiago is a Spanish almond cake from Galicia. It is an easy cake to make, with only 3 main ingredients, and it is well-suited for the holiday season. This cake is dusted with icing sugar, with an imprint of Santiago’s cross on its top surface.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 55 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
One can also make an imprint of a scallop shell or no imprint at all on top of the cake.
Adapted from the source recipe's notes.Method
- 01
Add eggs and sugar to a bowl, and whisk rapidly until mixture turns pale.
- 02
Whisk in the citrus zests.
- 03
Combine the almond meal, cinnamon, and salt in a separate bowl. Transfer to the egg mixture, and use a rubber spatula to gently fold everything together until well combined.
- 04
Butter and flour the springform pan, then pour in the batter. Smooth the top if necessary.
- 05
Bake in preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked in the center.
- 06
Cool completely, and unmold the cake.
- 07
Place a Santiago cross cut-out on top of the cake, then dust generous amount of icing sugar all over cake.
- 08
Carefully remove the cross cut-out. Slice and serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 3.0, credited to Ave Maria Mõistlik; view original image record .
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