Spanish Almond Cake
Turn a Spanish super food into a gluten-free almond treat when you mix 4 simple ingredients together to make Spanish Almond Cake or Tarta de Santiago. It features Spain’s famous Marcona almonds, takes 5 minutes to assemble and 30 minutes to bake.
It’s popular all over Spain, historically it came from the northern corner of Spain near Galicia where Santiago de Compostela is or the heart of the pilgrimage that people have gone on for hundreds of years to celebrate St. James.
Ingredients
Instructions
Preheat the oven to 350°F (180°C).
In a mixing bowl, combine the almond meal and sugar. Mix them together until well combined.
Add the eggs to the almond meal and sugar mixture, one at a time, mixing well after each addition. The batter should be smooth and well blended.
Grate the lemon zest into the batter and mix it in.
Grease a springform pan with butter. Melt a small amount of butter in a bowl in the microwave and use a pastry brush to coat the pan evenly.
Pour the batter into the greased pan, spreading it evenly.
Place the pan in the preheated oven and bake for 30 minutes, or until the cake is golden brown and puffy.
While the cake is baking, prepare the decoration. Cut out a symbol of Saint James from a template or use a pre-made one.
Once the cake is done baking, remove it from the oven and let it cool for about 15 minutes.
Carefully remove the outer ring of the springform pan.
Dust the top of the cake with powdered sugar.
Gently place the Saint James symbol on top of the cake, ensuring it is centered.
Dust the entire cake with powdered sugar, including the symbol.
Carefully lift off the symbol, leaving a powdered sugar imprint on the cake.
Serve the cake as a dessert at the end of a meal, accompanied by coffee or cortado.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
