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Mediterranean

Tarta de Santiago

The Galician almond cake of Santiago de Compostela: no flour, no butter in the batter, just ground almonds, sugar and egg scented with lemon and cinnamon, dusted with icing sugar over the cross of St James. Dense, moist and faintly chewy at the edges.

SnacksLunch & dinnerVegetarian
40 min15 prep · 25 cookEasy833 kcalper serving
Tarta de Santiago

Method

  1. Heat the oven to 180C, conventional. Grease a 12 cm loose-bottomed or springform tin with 0.5 tsp of butter and line the base with a disc of baking paper. Cut a cross of St James from a small square of paper or card, sized to sit on the cake, and set it aside.
  2. Crack 1 egg into a bowl with 70 g of caster sugar and whisk hard with a balloon whisk or electric beaters for 3-4 minutes, until pale, thick and slightly foamy — this is the only lift the cake gets, as there is no flour or raising agent.
  3. Finely grate in the zest of 0.5 lemon lemon and add 1 pinch of ground cinnamon, whisking briefly to distribute the aromatics through the egg.

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Per serving

833kcal
22gprotein
96gcarbs
45gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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