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Amond Cake: Tarta de Santiago

Tarta de Santiago


  • 4 eggs

  • 1 cup sugar (caster sugar is better, if possible)

  • 2 cups almond flour (or ground almonds)

  • 1 lemon zest ie from 1 lemon

  • ½ teaspoon cinnamon

  • 2 tablespoon confectioners sugar


  • Preheat oven to 350F. Line an 8 inch round cake tin with parchment on the bottom and rub the sides with a little butter.

  • Crack the eggs into a bowl and add the sugar. Whisk the two together until well combined and starting to become lighter in color with a bit of air in the mixture.

  • Add the almond flour/ground almonds, lemon zest and cinnamon and mix until combined, but try not to overmix and get all of the air out of the mixture.

  • Pour the mixture into the prepared cake tin and place in the preheated oven. Bake for approximately 30 minutes until a skewer inserted in the middle comes out clean.

  • Remove the cake from the oven and allow to cool around 10-15 minutes on a cooling rack before removing the outer ring.

  • Dust some confectioners sugar over the top.

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