Tarta de Santiago
A moist Galician almond cake with lemon zest, dusted with powdered sugar in the shape of a cross. Naturally gluten-free.
Serves 10
Prep 15 min
Cook 40 min
Ingredients
- 2 cups almond flour
- 1 cup sugar
- 5 eggs
- 1 tablespoon lemon zest
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 1 tablespoon butter, for the pan
- Powdered sugar, to dust
Steps
Step 1. Heat the oven to 350°F. Butter and line a 9-inch springform pan.
Step 2. Whisk the eggs and sugar for 3 minutes until pale. Fold in the almond flour, zest, cinnamon, and salt.
Step 3. Pour into the pan and bake for 35 to 40 minutes until golden and a toothpick comes out clean.
Step 4. Cool completely. Dust thickly with powdered sugar over a cross stencil.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.