Originating from Galicia in northwest Spain, this simple gluten-free cake recipe, which uses ground almonds instead of flour, is said to date back to medieval times. Many variations exist, some flavoured only with lemon zest and others use no cinnamon, so feel free to tweak it according to your taste.
Tarta de Santiago is traditionally decorated with the Cross of St James, made using a simple stencil, but a plain icing sugar dusted top is also lovely. It takes just 15min to prep and pop in the oven, and the minimalist decoration means it's perfect for an impromptu bake to enjoy with coffee.
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Yields:
8 - 10
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
235
Ingredients
Unsalted butter, to grease
4
medium eggs
200g
golden caster sugar
200g
ground almonds
Finely grated zest 1 small lemon
Finely grated zest 1 small orange
1/2tsp.
ground cinnamon
1/4tsp.
almond extract
Icing sugar, to dust
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm round, 7cm deep tin with baking parchment. In a large bowl, using a handheld electric whisk, beat the eggs and sugar for 3min, until pale and fluffy.
Step 2Using a large metal spoon, fold in the ground almonds, lemon and orange zests, cinnamon, almond extract and a pinch of fine salt, until just combined. Scrape into the prepared tin and smooth to level. Bake for 30min, or until risen and golden and the cake springs back in the centre when gently pressed.
Step 3Leave to cool in the tin for 30min, then transfer to a wire rack to cool completely.
Step 4To serve, transfer to a cake stand or plate and dust with icing sugar (see GH TIP). Serve in slices.
TO STORE:
Once cool, keep in an airtight container at room temperature for up to 3 days.
GH TIP:
You can find Santiago cross stencils online. Simply print and cut them out, then place on top of the cake and dust with icing sugar to leave an imprint.
DID YOU KNOW?
Tarta de Santiago translates into English as 'Cake of St James' (or St James' Cake) and it is believed to take its name simply from the cruz de Santiago or Cross of St James with which it is decorated.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
