Spain · Europe
Tarta de Santiago
A gluten-free almond cake where ground almonds replace the entire flour matrix.
Spanish almond cakeTarta de Santiago
The Chemistry in This Bake
Substituting ground almonds for flour, building the cake's structure without a gluten network.
Learn the full technique →Ingredients
- Ground almonds
- Eggs
- Sugar
- Lemon zest
- Cinnamon
- Powdered sugar (for the cross stencil)
Method
Beat eggs and sugar until pale and thick.
Fold in ground almonds, lemon zest, and cinnamon — no flour at all.
Pour into a greased round pan.
Bake at 180 °C for 30-35 minutes until just set and golden.
Cool completely in the pan.
Stencil the cross of Santiago on top with powdered sugar.