Tarta de Santiago: A Galician Almond Delight

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

2 cups Ground almonds

1 cup Granulated sugar

4 Large eggs

Zest of 1 lemon

Zest of 1 orange

½ tsp Ground cinnamon

Powdered sugar (for dusting)

Directions

Preheat your oven to 350°F (180°C). Grease a round 9-inch (23 cm) cake pan and line the bottom with parchment paper.

In a large mixing bowl, combine the ground almonds, granulated sugar, lemon zest, orange zest, and ground cinnamon. Mix well until everything is evenly combined.

In a separate bowl, beat the eggs until they are slightly frothy. Add the beaten eggs to the almond mixture and stir until you have a thick, smooth batter.

Pour the batter into the prepared cake pan and spread it evenly.

Bake the cake in the preheated oven for about 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely.

Once the cake has cooled, place a St. James Cross stencil (you can print one online) on top of the cake and dust generously with powdered sugar. Gently remove the stencil to reveal the design.

The Tarta de Santiago is traditionally served at room temperature. Slice and enjoy!