Spanish Almond Cake (Tarta de Santiago)
Our Spanish almond cake is a sweet and nutty treat, boasting a deep almond flavor complemented by fresh zests of orange and lemon, offers a dense texture. Made with ground raw almonds, this authentic Spanish dessert is not only flourless but also incredibly easy to make!
Servings: 12 Servings
Ingredients
- 2 cups 220 grams blanched whole almonds, toasted
- 5 large eggs
- 1-¼ cups 150 grams sugar
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1 teaspoon almond extract
- Confectioners’ sugar for dusting
- Butterscotch sauce for serving optional
Instructions
- Preheat the oven to 350°F. Grease and flour an 11-inch removable bottom tart pan.
- Finely grind the toasted almonds in a food processor, transfer to a dish and reserve.
- With an electric mixer, beat the eggs with the sugar to a smooth pale cream. Beat in the orange and lemon zests and almond extract. Add the reserved ground almonds and mix well.
- Pour the cake batter into the prepared tart pan, transfer to the oven and bake and bake for 25-30 minutes, or until it feels firm to the touch. Let cool 10 minutes in the pan, then lift off the outer pan ring. Transfer the cake to a cake plate/pedestal sliding a thin knife between the cake and pan bottom to release the cake.
- Just before serving dust the top of the cake with confectioners’ sugar.
- If want to add the traditional design of the St. James Cross on the cake, we have a template at the bottom of the blog post, below the recipe card. Place the cross on the cake and dust it with confectioners sugar.
- Optional: Drizzle butterscotch sauce on each serving plate and add a slice of cake, garnished with sliced almonds.
Notes
- The butterscotch sauce is optional but it compliments the almond cake beautifully.
Nutrition
Serving: 1 | Calories: 186kcal | Carbohydrates: 12g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 155mg | Sodium: 59mg | Fiber: 2g | Sugar: 13g
