Name: Tarta de Santiago (Spanish Almond Cake)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 2 1/2 cups (250g) finely ground almonds (almond flour); 5 large eggs; 1 cup (200g) granulated sugar; Zest of 1 lemon; Zest of 1 orange (optional); 1/2 tsp ground cinnamon; Powdered sugar, for dusting; Butter, for greasing the pan

A timeless Galician dessert, Tarta de Santiago is a flourless almond cake that’s rich, moist, and delicately flavored with citrus zest and cinnamon. Traditionally topped with a dusting of powdered sugar in the iconic Cross of Saint James, this Spanish classic is simple yet elegant — and naturally gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/2 cups (250g) finely ground almonds (almond flour)

5 large eggs

1 cup (200g) granulated sugar

Zest of 1 lemon

Zest of 1 orange (optional)

1/2 tsp ground cinnamon

Powdered sugar, for dusting

Butter, for greasing the pan

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan with butter. Then I line the bottom with parchment paper.

In a large mixing bowl, I beat the eggs and sugar together until they’re light and slightly frothy, about 3–4 minutes.

I stir in the lemon zest, orange zest if I’m using it, and cinnamon until everything’s well combined.

I gently fold in the ground almonds, mixing just until the batter is smooth and fully incorporated.

Next I pour the batter into the prepared pan, smoothing the top with a spatula.

I bake the cake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

Once done, I let the cake cool completely in the pan.

After cooling, I carefully remove the cake and place it on a serving plate.

For the classic finish, I lay a stencil of the Cross of Saint James on top and dust generously with powdered sugar. Then I lift the stencil to reveal the iconic design.

I serve it at room temperature, often alongside a cup of coffee or a glass of dessert wine.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 8 servings

Calories: Approximately 310 kcal per serving

Variations

Sometimes I like to switch up the flavor by using only lemon zest for a brighter note or skipping the orange zest altogether for a more traditional taste. For extra texture, I occasionally fold in a few slivered almonds into the batter. If I want a slightly denser texture, I let the batter rest for 10 minutes before baking. And while I usually stick to the Cross of Saint James for the topping, any stencil shape works for a creative twist.

Storage/Reheating

I store the Tarta de Santiago covered at room temperature for up to 3 days. For longer storage, I wrap it tightly and keep it in the refrigerator for up to a week. It also freezes well — I slice it, wrap individual pieces in plastic wrap, and store them in a freezer-safe bag for up to 2 months. To enjoy again, I thaw it at room temperature and let it come back to its soft, moist texture. There’s no need to reheat, as it’s best served at room temperature.

FAQs

What is the origin of Tarta de Santiago?

Tarta de Santiago comes from the Galicia region in northwestern Spain and is traditionally associated with the pilgrimage to Santiago de Compostela. It’s been a part of Spanish cuisine since at least the 16th century.

Is Tarta de Santiago gluten-free?

Yes, since it’s made entirely with almond flour instead of wheat flour, it’s naturally gluten-free and a great option for people with gluten sensitivities.

Can I use almond meal instead of almond flour?

I can, but I prefer almond flour for a finer, more uniform texture. Almond meal gives the cake a slightly coarser bite, which some people might enjoy.

Do I have to use the Cross of Saint James stencil?

Not at all. While the traditional look includes this cross, I sometimes use other stencils or skip it entirely for a more rustic appearance. The cake is just as delicious either way.

Can I make this cake ahead of time?

Absolutely. I often make it a day in advance, as the flavor deepens after resting. It holds up beautifully and doesn’t dry out, making it a perfect make-ahead dessert.

Conclusion

Tarta de Santiago is one of those classic recipes that proves how a few simple ingredients can create something truly memorable. I love its rich almond flavor, the hint of citrus, and the soft, dense crumb that melts in my mouth. Whether I’m celebrating a holiday, sharing a slice with friends, or just craving a wholesome sweet treat, this traditional Spanish almond cake never disappoints.

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