Many of you out there probably feel the same (unless you live somewhere in the south) – it’s early February, and you’re already in the mood for vacation. Once again ;) When spring is still 200 years away and everything is still cold and wet outside, you want to go somewhere far away. To places where it’s sunny and hopefully warm. At least that’s how I feel. Unfortunately, you don’t always have the opportunity to go on vacation when you want. In cases like that a delicious cake like this Tarta de Santiago aka. Spanish Almond Cake is just perfect. This fluffy cake brings sun and warmth to the table ;)
It’s always the same with vacation days – sometimes you have any to use, sometimes you have too much work on your plate, sometimes money is the problem…! Well. You can help yourself in those cases with an easy little trick. Bake something from your favorite holiday destination, and you will be transported immediately to your »good place«. Not physically but mentally. That’s something, right? ;)
As the title suggests, this one here is a delicious cake from Spain – a delicious Almond Cake aka. Tarta de Santiago. The origin of this cake lies in the northwest of the Spanish peninsula – in Galicia. Almond cakes are made in many different variations throughout Spain, but this one is always pretty easy to identify. The cake is dusted with confectioners’ sugar and got a large »Cruz de Santiago« in the center to show off its origin :)
A similar almond cake was mentioned first in 1577 – during a visit by Don Pedro de Portocarrero to the University of Santiago de Compostela. In addition to this version of Tarta de Santiago here, there are also variants with a puff pastry base and/or shortcrust base. If you ask uncle Google about them, you will get several recipes for these cakes. As prepared here, however, it is the simplest version ;)
A Spanish cake, but not 100% like the original.
If you know this type of cake from Spain you probably noticed that I did not stick 100% to the original here. Sorry, not sorry ;P My version is »fluffier« than most of the cakes you would find in bakeries and supermarkets in Spain. Same for most recipes all over the internet ;P The cake is normally much flatter and quite compact. That’s not bad, but I wanted the cake to be a bit more fluffy with an airy texture. Something that melts in your mouth. If the cake is fluffy like this one here I can eat easily several slices. Give me the compact one and I can eat only one slice. Dunno if that is good or bad. Just a fact ;P
Whether fluffy or compact – the cake is delicious in any way or form and reminds me and probably many others of vacation. If you like it less fluffy, just don’t whisk the eggs as much as suggested in the recipe or be less gentle when stirring the almonds into the batter ;P
»Anyone who is travelling, has stories to tell«
You want more recipes from Spain? Well – I might have something for you: The all-time classic from Spain – Paella con Pollo and some tapas! If you prefer something sweet, you can take a look at this Ensaïmada de Mallorca – my favorite sweet treat from Spain! :)
¡Buen provecho!
Ensaïmada de Mallorca
INGREDIENTS / ZUTATEN
6 medium eggs
1 1/2 cups (300g) sugar (or xylitol*)
zest of 1 organic orange
10.5 oz. (300g) ground almonds
2 tbsp. orange juice
1 tbsp. almond liquor (e.g. amaretto)
confectioners’ sugar for dusting
6 Eier (M)
300g Zucker (Xylit* geht auch)
Abrieb von 1 Bio-Orange
300g Mandeln, gemahlen
2 EL Orangensaft
1 EL Amaretto
Puderzucker zum Bestäuben
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (180°C). Line an 8 inches springform tin* with baking parchment, grease lightly, and set aside.
2. Add the eggs to the bowl of a food processor and whisk on medium speed until light and fluffy (a handheld mixer will also do). Increase the speed and gradually add the sugar, then continue whisking for about 1 minute until the volume has increased significantly. Add the ground almonds, orange zest, orange juice, and liquor and gently fold in everything.
3. Pour the batter into the prepared baking tin and bake for about 50-55 minutes or until a toothpick inserted into the center of the cake comes out (almost) clean. The center of the cake may still be slightly moist (but not wet). Remove from the oven and let cool completely on a wire rack. Before doing so, loosen the cake from the edge of the tin with a knife so that it can contract evenly.
4. Remove the cake from the baking tin, place the paper cross in the center of the cake, and dust with confectioners’ sugar. Carefully remove the cross and serve the cake.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20 cm Springform* leicht einfetten und zur Seite stellen.
2. Die Eier in die Schüssel einer Küchenmaschine geben und bei mittlerer Geschwindigkeit hell und luftig aufschlagen (geht auch mit dem Handrührer). Die Geschwindigkeit erhöhen und den Zucker langsam einrieseln lassen, dann die Mischung für etwa 1 Minute aufschlagen, bis sich das Volumen vervielfacht hat. Gemahlene Mandeln, Orangenschale, Orangensaft und Amaretto zugeben und alles vorsichtig unterheben.
3. Den Teig in die vorbereitete Form füllen und für etwa 50-55 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und den Kuchen erst herausnehmen, wenn der Zahnstocher (fast) sauber herauskommt. Die Mitte des Kuchens darf noch etwas feucht sein. Aus dem Ofen herausnehmen und auf einem Kuchengitter komplett abkühlen lassen. Den Kuchen vorher noch mit einem Messer vom Rand lösen, damit er sich gleichmäßig zusammenziehen kann.
4. Den Kuchen aus der Form nehmen, das Papierkreuz in die Mitte legen und mit Puderzucker bestäuben. Das Kreuz vorsichtig entfernen und servieren.
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Here is a version of the recipe you can print easily.
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Tarta de Santiago aka. Spanish Almond Cake
- Prep Time: 00:15
- Cook Time: 00:55
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: Spain
- Diet: Vegetarian
Description
A classic bake from Spain: Tarta de Santiago (from Galicia). Fluffy almond cake with loads of orange flavor. The perfect cake to get into vacation mode!
Ingredients
6 medium eggs
1 1/2 cups (300g) sugar (or xylitol*)
zest of 1 organic orange
10.5 oz. (300g) ground almonds
2 tbsp. orange juice
1 tbsp. almond liquor (e.g. amaretto)
confectioners’ sugar for dusting
Instructions
1. Preheat the oven to 350˚F (180°C). Line an 8 inches springform tin* with baking parchment, grease lightly, and set aside.
2. Add the eggs to the bowl of a food processor and whisk on medium speed until light and fluffy (a handheld mixer will also do). Increase the speed and gradually add the sugar, then continue whisking for about 1 minute until the volume has increased significantly. Add the ground almonds, orange zest, orange juice, and liquor and gently fold in everything.
3. Pour the batter into the prepared baking tin and bake for about 50-55 minutes or until a toothpick inserted into the center of the cake comes out (almost) clean. The center of the cake may still be slightly moist (but not wet). Remove from the oven and let cool completely on a wire rack. Before doing so, loosen the cake from the edge of the tin with a knife so that it can contract evenly.
4. Remove the cake from the baking tin, place the paper cross in the center of the cake, and dust with confectioners’ sugar. Carefully remove the cross and serve the cake.
Notes
¡Buen provecho!
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This looks so delicious and moist, I love ground almonds in cakes.
Left overs in the Refrigerator?
No need. Just cover it tightly and then leave it on the counter. In summer maybe in a cooler place. That’s all.
Cheers,
Marc
I made this for a Spanish-themed dinner party last night and everyone loved it! Thank you for a great recipe!
Happy to hear! :D
Cheers,
Marc
This cake looks delicious, and I would like to make it, but how can you make this without flour. baking powder. baking soda, salt? I see no dry ingredients in list or instructions.
That’s how this type of cake works ;)
The almonds replace flour and the whisked eggs give structure…
I whisked the eggs a lot and mine still did not look as fluffy as this picture. Tasty but very thin. How can I make sure it will be fluffy?
Hi,
the only way is to get the eggs as stiff and compact as possible and then mix everything very gently.
Make sure the eggs are very fresh and it should work in theory ;)
Cheers
Marc
Hi,
Can almond flour be substituted for ground almonds?
Almond flour is missing oil, so it will affect the texture of the bake.
Do you bake this in a fan forced oven or conventional?
Only when it is mentioned in the recipe that the fan-forced option is needed, you need fan-forced.
Top-Bottom heat is the standard, that’s why I am not pointing it out it in the text.
Cheers