Tarta de Santiago
Tarta de Santiago
Tarta de Santiago — Saint James's tart, for the city the pilgrims walk to.
A flourless almond cake with nothing in it but almonds, sugar, eggs and lemon, stencilled with the cross of Saint James.
- Prep
- 15 min
- Cook
- 35 min
- Resting
- 1 hr
- Total
- 1 hr 50 min
- Serves
- 8
- Revisions
- 1
Allergens
- eggs
- nuts
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Heat the oven to 180C and butter and line a 23 cm round tin.
Whisk the eggs and caster sugar together for 3-4 minutes until pale, thick and roughly doubled.
Fold in the lemon zest, cinnamon, almond extract and salt.
Fold in the ground almonds in three additions, stopping as soon as no dry patches remain.
Pour into the tin and level the top.
Bake for 30-35 minutes, until the top is golden and a skewer comes out with a few moist crumbs.
Cool in the tin for 15 minutes, then turn out onto a rack and leave until completely cold.
Cut a cross of Saint James from paper, lay it on the cake, dust heavily with icing sugar and lift the stencil straight up.