Tarta de Santiago Recipe (Traditional Galician Almond Cake)
The Tarta de Santiago is a traditional almond cake from Santiago de Compostela. Made with ground almonds, eggs and sugar, it is naturally flourless and finished with the Cross of Saint James dusted in powdered sugar.
Dense, moist and simple, it remains one of Galicia’s most recognizable desserts.
What is Tarta de Santiago?
This almond cake dates back several centuries and is closely related with pilgrimmage culture in Santiago de Compostela. It’s defining characteristics:
- Ground almonds instead of wheat flour
- No chemical leavening
- Lemon zest for brightness
- Powdered sugar top with the Cross of Saint James
The texture is compact but tender, with a clean almond flavor.
Ingredients
- 5 large eggs
- 250g finely ground almonds (almond flour, not coarse meal)
- 250g granulated sugar
- Zest of 1 lemon
- 1/2 tsp ground cinnamon (optional but traditional)
- Powdered sugar, for finishing
- Butter + flour (or parchment) for preparing the pan
How to Make Tarta de Santiago
Step 1: Preheat and Prepare the Pan
Preheat the oven to 170-180°C (340-350°F).
Grease a 22 cm round cake pan with butter and lightly dust with flour, tapping out excess. Alternatively, line the base with parchment paper.
Step 2: Combine Eggs and Sugar
In a large bowl, beat the eggs with the sugar until fully combined and smooth. The mixture should be cohesive and slightly thickened but not whipped to a foam.
Step 3: Add Lemon Zest and Cinnamon
Stir in the lemon zest and cinnamon (if using). Mix until evenly distributed.
Step 4: Fold in the Almonds
Add the ground almonds and mix until fully incorporated. The batter will be thick but pourable.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, until:
- The center is set
- The top is lightly golden
- A toothpick inserted in the center comes out mostly clean
Avoid overbaking; the cake continues to firm as it cools.
Step 6: Cool Completely
Allow the cake to cool fully in the pan before unmolding. This ensures clean edges and proper texture.
How to Add the Cross of Saint James
- Place a stencil of the Cross of Saint James in the center of the cooled cake.
- Dust generously with powdered sugar.
- Carefully remove the stencil to reveal the silhouette.
The surface should be fully covered except for the cross.
Download a free printable Cross of Saint James stencil sized for a 22 cm (9-inch) cake (PDF).
Texture and Flavor Notes
- Dense but moist
- Fine almond crumb
- Not overly sweet
- Slight citrus aroma from lemon zest
Small cracks on the surface are normal.
Serving Suggestions
Traditionally served plain, without frosting or filling.
Pair with:
- Coffee
- A glass of sweet wine like Pedro Ximénez or Muscat
- A small pour of orujo or coffee liqueur
Storage
- Keeps 3–4 days at room temperature in an airtight container
- Flavor improves slightly after the first day
- Does not require refrigeration
Frequently Asked Questions
Is Tarta de Santiago gluten-free?
The cake itself contains no wheat flour. Only the pan is dusted with flour. For a fully gluten-free version, use parchment instead of flour when preparing the pan.
Does it contain baking powder?
No. Structure comes entirely from eggs and ground almonds.
Can cinnamon be omitted?
Yes. Some traditional versions exclude it. The flavor profile remains primarily almond and lemon.
Related Reading
13 Essential Galician Dishes to Try
What is Galician Cuisine? A Complete Beginner’s Guide
The Wines of Galicia: An Overview of All Four Major Regions
Traditional Galician Drinks: From Queimada to Licor Café
