Tomorrow, July 25, is the day of Santiago Apóstol, Galicia Day. That is why the traditional Tarta de Santiago cannot be missing at home. It is a classic of Galician confectionery, which is prepared exclusively with ground almonds, eggs and sugar, and to which lemon zest and cinnamon are occasionally added for flavoring. Never ever flour , so it is a cake suitable for coeliacs . Nor is any gasified added. The result is therefore a dense cake, and with a deep almond flavour.

The preparation does not have much mystery, since the orthodoxy of this cake indicates that the ingredients should only be mixed and then baked. Its recipe and its preparation are under Protected Geographical Indication, therefore the proportion of eggs, sugar and almonds that this cake must have to be considered "Santiago Cake" and not just any almond cake is fixed . The proportion of almonds and sugar must be between 33% and 37.5% and that of eggs between 33% and 25%.

santiago cake recipe

Wavy ceramic mold by Emilie Henry , Masterclass wooden board and Pallarès iron knife

Sometimes a shortcrust pastry lining is added, which is not usual, and which I personally do not like in this cake. The Tarta de Santiago that I have eaten all my life in Galicia (Santiago and Rias Baixas) is unlined. The quality cake is thin and very dense, with a grainy almond texture, that is, almond notes. And not at all dry, since the almond gives it a lot of moisture.

Let's go with the recipe!

INGREDIENTS (for a 20-22 cm mold)

  • 4 eggs "L" at room temperature (240 gr approx)
  • 240g of sugar
  • 240gr of Marcona almonds ground in two types of grinding (we will need about 280gr of whole almonds)
  • 1 pinch of cinnamon
  • Zest of 1/2 lemon
  • Icing sugar for dusting
  • Template of the Cross of Santiago


  1. Preheat the oven to 180ºC heat up and down.
  2. Grease and flour the mold that we are going to use. In my case, the corrugated ceramic mold by Emilie Henry (if you make the cake for celiacs, be careful with the flour you use to prepare the mold).
  3. With the help of a kitchen robot , we grind the almond. One half we leave as if it were flour and the other half with a somewhat coarser texture (so you know that the almond grinder can also help you for this purpose).
  4. Mix the eggs with the sugar and beat with the electric whisk or with the KA balloon accessory, until they almost double their volume (Here you can just mix them and that's it, to taste).
  5. Add the ground almonds, cinnamon and lemon zest, and mix with a rubber spatula making enveloping movements.
  6. Let's pour the preparation into the mold and bake for about 30 minutes, in which we see that the surface is golden. At 25 start checking. If you click in the center, the skewer should come out clean, with no traces of dough.
  7. The cake in the oven grows somewhat if we have chosen to whiten the eggs, yes, it grows very little and when it is removed it deflates.
  8. Remove from the oven and let cool on a cooling rack . We unmold, after 20 minutes, in which it is already settled but still warm. If we leave it much longer, it can remain attached to the mold by carrying so much sugar. But if we have used a duly matted ceramic mold, it will not be accurate.
  9. Once cool, place the template of the cross of Santiago in the center of the cake and sprinkle with icing sugar. We remove the template very carefully.
  10. Delicious, accompanied by a good herb pomace, and even more established from one day to the next.

Santiago's cake

Fleur de Ligne Tokyo design porcelain bowls , Masterclass wooden board , corrugated ceramic mold by Emilie Henry and Pallarès iron knife


- The thinner the cake, the crunchier. And the thicker, the moister -as long as you don't overdo the baking time.

To enjoy.


    Recipe author: Virginia de Sweet&Sour


    Rocio said:

    Claudia said:

    Hola Geles, veo que te has esmerado a tope con la tarta… y me alegra mucho uqe haya resultado tan rica! Gracias por comentar el olvido, lo repasamos!! Un saludo, y a seguir disfrutando :)

    geles said:

    Hola muchas gracias por vuestro recetario, he hecho la tarta la primera vez me ha quedado preciosa y deliciosa aunque la parte de arriba escarcha mucho y se deshacía al cortar porque ocurre eso?.

    la segunda vez probe a colocarla más baja en el horno y me burdo el molde , con lo cual u churro, pregunta es necesario blanquear los huevos o casi mejor no para que no suba tanto la masa.
    Por último en el desarrollo de la receta se te ha olvidado añadir la ralladura de limón y la canela. Un beso muy grande y gracias por facilitarnos tanta ayuda a los cocinitas

    Virginia said:

    Hola Marina:
    - El peso de los huevos es aproximado y sin cáscara.
    - Blanquear las huevos significa batirlos hasta que espumen bien y queden blanquecinos. Es decir los introducimos aire. Pero como has visto puedes sencillamente batirlos como para tortilla.
    Espero haberte ayudado y que te animes a prepararla. Un abrazo

    Marina said:

    Muchas gracias por la receta.
    Tengo dos preguntas
    El peso de los huevos es de 240 gr: con o sin cáscara?
    Que quiere decir blanquear los huevos? Gracias

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