Almond Cake (Tarta de Santiago)
Prep time
Cook time
Total time
A delicious and moist almond cake that is flavored with lemon and orange zest.
Recipe type: Cake
Serves: 10-12
  • 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
  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. 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.
  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, 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.
  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.
Recipe by Stuck On Sweet at