Authentic Tarta de Santiago (Spanish Almond Cake)

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This traditional Spanish dessert, Tarta de Santiago, is a must-try. I had the opportunity to make this cake at a cooking class in Chicago and my entire family fell in love with it. It’s a Spanish Almond Orange Cake with a rich nutty flavor, and delicate citrus notes of orange and lemon. It’s naturally gluten free, but it’s also incredibly easy to make, requiring just a few simple ingredients!

What is Tarta de Santiago? 

Tarta De Santiago or St. James Cake, is a historic Spanish dessert that dates back to the Middle Ages. It’s named after St. James, the patron saint of Spain. Traditionally, the cake is decorated with the Cross of Saint James dusted in powder sugar, creating a signature look. It’s a timeless dessert that brings together the richness of almonds, and the brightness of fresh orange and lemon zest. It bakes beautifully and results in a moist, tender cake.

The Key Ingredients

• Almond Flour: Almond flour provides the structure for the cake. 
• Eggs: 6 eggs are used. They are separated and mixed in separately. The egg whites help create air creating a lighter texture when folded into the cake batter. The egg yolks contain fat which helps with moisture and richness. 
• Sugar: Sugar sweetens the cake. 
• Lemon and orange zest: Fresh orange and lemon zest are added to give a subtle hint of citrus.
• Almond extract: Almond extract is for flavor. It blends beautifully with the citrus aromas. 
• Vanilla extract: A little vanilla adds warmth.
• Salt: A little salt balances all the flavors. 

How to Make Tarta de Santiago (Almond flour Orange Cake)

1. Preheat oven to 350 degrees. Butter a springform pan and sprinkle with almond flour; set aside.
2. Mix egg whites in a stand-alone mixer fitted with a whisk attachment on high speed until stiff peaks from. Put egg whites into a bowl, clean out mixer and whisk attachment.
3. Now, add the egg yolks to the mixer bowl with the sugar. Whisk on high speed until pale yellow in color and smooth – this happens pretty fast.
4. Add lemon and orange zest, vanilla extract and almond extract and mix until combined.
5. Next, add almond flour and mix until nicely incorporated – the batter will be sticky and thick.
6. Lastly, fold the egg whites into the batter with a spatula – this will seem difficult and it will look like it will not come together. Just keep gently folding the egg whites in and the batter will come together. If it’s too lumpy, you can whisk them very gently. The batter will be little lumpy and that’s okay.
7. Pour batter into the prepared springform pan and bake for 35-40 minutes. Mine baked for 38. The top will be golden. Let cool before removing from pan. Serve with ice cream and a dust of powdered sugar.

Why You’ll Love This Cake

• It’s naturally gluten free: It’s the perfect cake for those avoiding wheat products. However, it’s delicious regardless of it being gluten free!
• Very fresh tasting: The cake has wonderful flavor. The simple ingredients allow the orange, lemon, almond and vanilla to really shine. The combination of these ingredients is just delightful!
• Easy to make: There are a few steps, but the cake batter comes together quickly and the recipe requires minimal ingredients. 
• Perfect for any occasion: Due to the simplicity, this cake can be enjoyed any time of the year! With that said, it can also be a wonderful dessert for a special occasion. 

Serving Suggestions:

Pair this Almond Flour Orange Cake with tea or coffee for an afternoon treat. I like to enjoy it with a scoop of vanilla ice cream! A drizzle of honey and a dusting of powdered sugar is also equally delicious! 

Final Thoughts

This cake has so much flavor it in – it’s flavored with fresh lemon and orange zest, almond extract and vanilla. It does not taste like citrus though – the zest really just adds a freshness and another layer of flavor but the almond is definitely the power player here.

So, if you’re an almond lover like I am, this cake is for you. It’s stunning, naturally delicious and the cake crumb melts in your mouth – it’s definitely restaurant worthy, but can easily be made at home!

 Recipe from The Social Table in Chicago