Dessert

Tarta de Santiago

Name: Tarta de Santiago
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8-10 servings
Cuisine: American
Ingredients: 4 large eggs; 1 cup (200g) granulated sugar (caster sugar preferred); 2 cups (200g) almond flour (or ground almonds); Zest of 1 large lemon; 1/2 teaspoon ground cinnamon; 2 tablespoons confectioners' sugar (icing sugar), for dusting; Butter, for greasing the pan

This easy almond cake is naturally gluten-free and boasts a delightful flavor, perfect for any occasion.

Instructions

Preheat your oven to 350°F (180°C). Line an 8-inch (20cm) round springform cake pan with parchment paper on the bottom and lightly grease the sides with butter.
In a large bowl, whisk the eggs and granulated sugar together until light and fluffy, about 3-5 minutes.
Gently fold in the almond flour, lemon zest, and ground cinnamon until just combined. Be careful not to overmix.
Pour the batter into the prepared springform pan and spread evenly.
Bake for 35-40 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before carefully removing it.
Once cooled, place a stencil of the Cross of St. James (or a simple cross shape cut from paper) in the center of the cake. Dust generously with confectioners' sugar, then carefully remove the stencil to reveal the design. Slice and serve.

Tarta de Santiago is a traditional Spanish almond cake, known for its moist texture and rich, nutty taste. This recipe is naturally gluten-free, making it a wonderful dessert for those with dietary restrictions or anyone who appreciates a simple yet elegant treat. Its preparation is straightforward, yielding a beautifully aromatic cake that is sure to impress.