Strolling down the calles of Santiago, you are bound to be met with a Tarta de Santiago sample as restaurant and cafe owners try to tempt you into their establishment.
Almonds form the base of this delicious tarta which you can enjoy with wine, or a less traditional cup of tea, after dinner. This recipe serves 8-10 people.
- 1/2 pound (1 3/4 cups – 2 cups) blanched almonds (about 200 gr) OR 2 cups almond flour
- 1 cup sugar (200 gr)
- 4 large eggs
- 1 lemon, juice and rind
- Powdered Sugar for topping
- 1/2 tsp cinnamon (optional)
Preheat oven to 325°F – 350°F
Toast the almonds until they are slightly brown. I did this in the toaster oven by toasting 2 or three different batches.
Grind the Almonds as finely as possible but without bringing out the oil. Careful to only pulse the processor for a short time. Too long and the almond oil begins to form clumps and then it is too late OR just use 2 cups of almond flour.
In a bowl blend together the sugar and eggs.
Combine ground almonds and cinnamon and add this slowly to the egg and sugar mixture without over stirring.
Grate the lemon rind and squeeze juice into the batter.
Grease a round 8”-10″pan with at least a two inch lip.
Bake for 30-35 minutes until top is golden and a knife comes out clean when inserted in the middle.
The traditional cake has a decoration of the Cross of the Order of Santiago. You can use a stencil and then dust the top with powdered sugar so the design remains. If you don’t have one of those lying around though, use our tarta de santiago cross stencil! Dust the top with powdered sugar and serve after it cools.