Tarta de Santiago, which in English would be called Cake of Saint James, is a very emblematic Spanish almond cake and a traditional gluten-free Spanish dessert from Galicia. It’s made with almonds and it has a moist, slightly juicy texture, but still a bit dense, with a subtle hint of lemon that gives it a really nice flavor.
Origin of Tarta de Santiago
Its origin goes back to the Middle Ages in Galicia, a region in northern Spain. At that time, key ingredients like almonds and sugar were only affordable for wealthier families. On top of that, since almonds weren’t grown in that region, they had to be brought in by ship, which made this traditional Spanish almond cake even more exclusive.
It wasn’t until 1838 that the first written Tarta de Santiago recipe appeared. Then, in 1924, a pastry shop in Santiago de Compostela had the great idea of adding the Cross of Saint James on top as decoration. That detail is what, to this day, makes it one of the most representative and traditional desserts of Galician cuisine.
The Pilgrimage Behind This Spanish Almond Cake
This gluten-free dessert is closely connected to the Camino de Santiago, one of the most famous pilgrimages in the world. For centuries, pilgrims have walked the Camino de Santiago routes to reach Santiago de Compostela and visit the shrine of Saint James. Along the way, they can discover the local food of Galicia, including this iconic almond cake that became a practical and meaningful treat for travelers. Today, Tarta de Santiago remains a symbol of tradition, culture, and the Camino de Santiago experience.
Why You’ll Love This Spanish Almond Cake
There’s a lot to love about Tarta de Santiago, specially if you enjoy simple desserts with a strong sense of tradition. This cake is naturally gluten-free, since it’s made with almond flour instead of wheat flour, and that gives it a moist texture and deep almond flavor.
I also love that the ingredients list is so short and it’s a quick and easy dessert to make, which makes it perfect for last-minute occasions. It is also a good make-ahead dessert. You can bake it earlier in the day, then dust it with powdered sugar before serving. This tart pairs so well with coffee or tea, after dinner or in the afternoon when you want something a little sweet.
Tarta de Santiago Cross Stencil
Use the printable version here.
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Tarta de Santiago (Spanish Almond Cake)
Ingredients
- 2 1/2 cups (260 g) almond flour
- 3/4 cup + 2 tablespoons (180 g) sugar
- zest of one lemon
- 5 eggs
- powdered sugar (to taste) for dusting on top
Instructions
- Preheat the oven to 355°F (180°C). In a bowl, mix the eggs and sugar using a hand mixer. Mix for about 5 minutes until it becomes pale in color and looks a bit fluffy.
- Then add the lemon zest and mix with a spatula. Incorporate the almond flour and mix (with a spatula) until all the ingredients are fully combined.
- If you’re using a springform pan, line the base with parchment paper and grease it with a little butter if it’s not nonstick. You can also use any baking pan, just line the base with parchment paper and lightly grease it with butter. I used a 9-inch (22–23 cm) springform pan. Pour the batter into the cake pan.
- Bake for 30 minutes. Once ready, remove it from the oven and let it cool for a few minutes. Then, using a knife, carefully loosen the edges and remove it from the pan. Take off the parchment paper and place the tart on a serving plate.
- Once you have the Saint James cross stencil ready, place it in the center of the cake and dust powdered sugar all over the top. This is the fun part, carefully lift the stencil without disturbing the powdered sugar, and you’ll get that perfect cross shape on top (which doesn’t always happen lol). Serve and enjoy!
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