Santiago Cake

Santiago Cake

Sure! Here’s a classic Santiago Cake (Tarta de Santiago) recipe, a traditional Spanish almond cake:

Ingredients:

  • 200g (7 oz) blanched almonds
  • 200g (7 oz) granulated sugar
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 cup all-purpose flour
  • Powdered sugar, for dusting
  • Lemon zest (optional, for extra flavor)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. Prepare Almonds: In a food processor, grind the blanched almonds until they are finely ground but not too powdery.
  3. Mix Dry Ingredients: In a medium bowl, mix the ground almonds, granulated sugar, baking powder, ground cinnamon, and flour. If using lemon zest, add it here.
  4. Whisk Eggs: In a separate large bowl, whisk the eggs until they are frothy and slightly increased in volume.
  5. Combine: Gently fold the almond mixture into the eggs until fully combined. Be careful not to overmix.
  6. Pour Batter: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  7. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
  8. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  9. Dust and Serve: Once cooled, dust the top of the cake with powdered sugar. Traditionally, you can use a stencil of the Cross of Santiago (the cross of Saint James) to dust a decorative pattern.

Enjoy your Santiago Cake with a cup of coffee or tea!