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Tarta de Santiago - Tarta de Santiago

Tarta de Santiago

No one knows exactly why this almond cake was named after the apostle St. James (Santiago). For centuries each cake has been marked with the
cross of the knights of Santiago. This delightfully moist cake is packed with ground almonds and then coated in powdered sugar for a beautiful white cake, a perfect dessert for the holidays.


Prep Time: 40 min.

Cook Time: 45 min.

Rated 4.5 Stars
Average Customer Rating: 4.5 out of 5
based on 5 reviews

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Ingredients:

1 cup sugar plus 1/4 teaspoon for topping
1/4 tsp grated lemon rind
1/2 lb Marcona almonds, finely ground
7 eggs, separated
1/4 tsp cinnamon
1/2 pint whipping cream
1 teaspoon brandy (optional)
Chopped or ground toasted almonds for garnish

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Preparation:

Cream 1 cup sugar, lemon rind, and egg yolks until the mixture is light and fluffy.

Stir in the almonds and cinnamon.

Beat the egg whites until they are stiff, but not dry.

Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.

Pour into 2 greased 8-inch layer pans and bake at 350°F for 45 minutes or until the cakes are well browned. Cool briefly, then remove the cakes from the pans.

To make topping, whip 1/2 pint of whipping cream, 1/4 teaspoon sugar and 1 teaspoon very strong brandy (optional) until stiff.

Spread between the cake layers, then coat the top and sides of the cake. Garnish with chopped almonds.

An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4-inch Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar.


Adapted from Foods and Wine of Spain by Penelope Casas
Photo Credit: Culinaria Spain by Konemann

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Recipe Reviews for Tarta de Santiago
Add a Review

Marj  Rated 5 Stars
"It is my impression that the *authentic* or traditional tarta from Galicia is made as a single layer in an 8- or 11-inch springform pan or an 8- or 9-inch cake tin. It is intended to be low-slung or slim and trim. La Tienda gilded the lily and added moisture by using whipped cream between two 8-inch layers and atop the second round. The cream topping is optional, they note, perhaps lamenting the loss of the image of the Cross of St. James. There are so many versions of the Penelope Casas recipe that it's difficult to know if Casas, a Greek-American writer expert in the cuisine of Spain, used orange zest in addition to lemon and added ground cinnamon, which some complain detracts from the citrus flavor. La Tienda suggests brandy though this is optional. It's fun to see recipes evolve, but if you want the original (less fat and fewer calories) or something close to it as the original may have been a Passover treat, recipes abound. By all means use the shorter, softer, rounder, and sweeter Marcona almonds in place of domestic blanched almonds. Marconas are called the queen of almonds for good reason! When you grind them, just exercise restraint, and don't process them into a paste."

Elena  Rated 3 Stars
"I never had this made with whipped cream neither."

Lydia  Rated 5 Stars
"This recipe looks very similar to the one in Penelope Casas' THE FOODS AND WINES OF SPAIN. It is an excellent recipe that we have loved for years (I plan to make it tonight for Christmas Eve), but I have always wondered about the whipped cream filling/topping. I walked the Camino de Santiago and have spent a lot of time in Galicia, and I have never seen the cake with any topping or filling besides powdered sugar."

Jackie  Rated 5 Stars
"Happy Thanksgiving from Mercent! I used this recipe to replace the pumpkin pie for Thanksgiving!"

Bertha Mercado  Rated 4 Stars
"Thanks for the recipe, it is hard for me to get this classic item thru webstores; now my group can enjoy the pleasant flavor of this Spanish torta in our coffee reunion."