Ingredients
- 250 g ground almonds
- 250 g sugar
- 4 large eggs
- Zest of 1 lemon
- 1 tsp cinnamon (optional)
- Icing sugar to decorate
- Butter for the tin
History on a plate
Tarta de Santiago has borne the apostle’s name since the 16th century. The Cross of Santiago in icing sugar is not just decoration — it marks the authentic cake.
The perfect sponge
The secret is beating eggs and sugar well. The mix should be pale and airy before adding almonds. Fold gently or the sponge will deflate.
Oven temperature
- 180 °C conventional
- 170 °C fan
If the top browns too fast, cover with foil for the last 10 minutes.
Storage
Stays moist 4–5 days in an airtight container. Almond flavour intensifies on day two.