A delicious almond cake, also known as Tarta de Santiago, that originated from Spain. This cake is moist and flavored with lemon and orange zest. It’s also gluten free!
Oh oh oh I can’t even with this cake. Easily one of my favorite desserts to make. It’s not a traditional dessert that I make either. This is a Spanish Almond Cake and I learned how to make it when I visited The Social Table in Chicago with my husband’s family.
The Social Table is a cooking class where they show you how to cook a delicious meal and you get to help as well. It’s so much fun and the food is amazing. We have been twice and I’m sure we will go again. The place itself is adorable, cozy and comfortable and the chef’s know what they’re doing. I had a Spanish inspired meal there and an Italian meal and they both were incredible!
They also share the recipes with you which is so great! I have made this cake 4 times now and every time is turns out amazing. My family loves it and it’s made with almond flour so it’s gluten free!
Now, if you check out the recipe, please don’t shy away from it. Yes – you have the whip egg whites and yes you have to fold them into a batter but I promise you, it’s easy. Just follow the recipe and the cake will turn out amazing.
Here are some pictures that I hope will help you – the first picture is what the batter looks like before you add the egg whites. The second is the final batter before you bake, and lastly, what the cake looks like when it’s done.
See the recipe below for further instruction.
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 if for you. It’s absolutely delicious, the texture is amazing – it’s definitely restaurant worthy but you can make this at home!!
Just a little proof that you can make this cake with kids around. “Hey take a picture of me!!”
- 6 large eggs, separated (egg whites in mixing bowl and egg yolk in separate bowl)
- pinch of salt
- 1¼ cups granulated sugar
- zest of 1 lemon
- zest of 1 orange
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure almond extract
- 2¼ cups almond flour
- Preheat oven to 350 degrees. Butter a springform pan and sprinkle with almond flour; set aside.
- Mix egg whites in a stand-alone mixer fitted with a whisk attachment on high speed until stiff peaks from. The egg whites will foam up and turn white - the egg whites should stand up straight when you lift the whisk out. Put egg whites into a bowl, clean out mixer and whisk attachment.
- 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.
- Add lemon and orange zest, vanilla extract and almond extract and mix until combined.
- Next, add almond flour and mix until nicely incorporated - the batter will be sticky and thick.
- Lastly, add egg whites and fold them 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.
- 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.
Recipe from The Social Table in Chicago