Sweets & Baking
Tarta de Santiago
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A moist, flourless almond cake represents Galicia's sweet tradition. Its simple mixture of almonds, egg and sugar allows the aroma to take precedence.
Timing
- Preparation: 15 min.
- Cooking/Baking: 35 mins.
- Rest time: 60 min.
Estimated nutrition
per serving · Calculated for 8 servings.
- Energy
- ≈ 350 kcal
- Protein
- ≈ 11.1 g
- Carbohydrates
- ≈ 33.1 g
- Fat
- ≈ 18.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 250 g ground almonds · ≈ 250 g · Assumed quantity / reference product
Mandel süß (H210100) - 230g sugar · ≈ 230 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 5 eggs size M · ≈ 250 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 10 g butter for the mold · ≈ 10 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 2 tbsp powdered sugar for dusting · ≈ 24 g · Assumed quantity / reference product
Puderzucker (S111100)
Not included in the base calculation
- finely grated peel of 1 organic lemon · Aromatic / small seasoning or colouring amount
- ½ tsp cinnamon · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 pinch of salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g ground almonds
- 230g sugar
- 5 eggs size M
- finely grated peel of 1 organic lemon
- ½ tsp cinnamon
- 1 pinch of salt
- 10 g butter for the mold
- 2 tbsp powdered sugar for dusting
Instructions
- Preheat oven to 175 °C top/bottom heat. Grease a springform pan (24 cm) and line the bottom with baking paper.
- Beat eggs and sugar for 3-4 minutes until fluffy; Stir in lemon zest, cinnamon and salt.
- Fold in the ground almonds evenly with a spatula; do not stir unnecessarily long.
- Pour the mixture into the tin and bake on the middle shelf for about 30-35 minutes, until the surface is golden brown and a wooden pick shows only moist crumbs.
- Allow to cool in the tin for 15 minutes, then cool completely. Sprinkle a thin layer of powdered sugar before serving; A cut-out Jacob's cross stencil is an optional decorative motif.
Tips
- For a clear pattern, sift the powdered sugar layer onto the cold cake.
- Almonds can be finely ground fresh; Do not use flavored baking mixes. Cross stencil is decoration, not necessary for taste.
