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+ servings

Tarta de Santiago

Epicurious
Pilgrims who make the trek to great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see this delicacy in local bakeries and restaurants in Spain. Moist and delicious, the Tarta de Santiago will not disappoint with its lovely hint of orange, almond and sweetness.
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Spanish
Servings 10 persons

Ingredients
  

  • 1/2 pound 1 3/4 cups blanched whole almonds
  • 6 large eggs separated
  • 1 1/4 cups superfine sugar
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 4 drops almond extract
  • Confectioners' sugar for dusting

Instructions
 

  • Finely grind the almonds in a food processor.
  • With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
  • With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
  • Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
  • Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

Variations

  • Add 1 teaspoon cinnamon to the egg yolk and almond mixture.
  • Majorca has a similar almond cake called gató d'Ametla, which is flavored with the grated zest of 1 lemon, 1 teaspoon cinnamon, and sometimes a few drops of vanilla extract.
  • In Navarre, the cake is covered with apricot jam.
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