Tarta de Santiago almond cake
A dense, moist Galician almond cake with lemon and cinnamon.
Active time15 min
Cooking1 h
Total2 h 30 minResting : 1 h
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Ingredients
- 1 unwaxed lemon
- 10 g unsalted butter
- 5 large eggs, size L
- 250 g unsweetened ground raw blanched almonds
- ½ tsp ground cinnamon
- 250 g white sugar
- 10 g icing sugar
Preparation
Wash the lemon and finely grate its zest, avoiding the white pith. Heat the conventional oven to 170 °C. Grease a 22 cm springform tin with the measured butter. Mix almonds, sugar, zest and cinnamon. Crack the eggs and stir them in with a spoon until even, without whipping into a foam. Pour into the tin and smooth.
Use for the recipe: half an unwaxed lemon (prepare 1 unwaxed lemon).
half an unwaxed lemon10 g unsalted butter5 large eggs, size L250 g unsweetened ground raw blanched almonds½ tsp ground cinnamon250 g white sugar- oven
- springform tin
- brush
- mixing bowl
- spoon
- spatula
- fine grater
Bake in the middle of the oven for about 50 minutes. Start checking after 35 minutes: the top should be golden and a skewer should emerge without wet batter. Remove once cooked. Continue baking if the centre is still liquid.
- oven
- wooden skewer
- oven gloves
Cool completely in the tin on a rack for about 60 minutes. Unmould carefully. Place a clean paper cross in the centre, sift icing sugar over the top and carefully lift off the cross. Cut into slices.
10 g icing sugar- rack
- knife
- clean paper cross
- small sieve
- plate
Allergens
- Eggs
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration