Spanish Almond Cake (Tarta de Santiago Recipe)

Method9 steps

1. 1

   Step 1: Preheat the oven to 350°F (about 177°C). Lightly butter a 10-inch (25 cm) springform pan.

   Uses Butter, just enough to grease the springform pan

2. 2

   Step 2: Pulse the 2 cups blanched almonds in a food processor until finely ground. Stop before they turn oily or become almond butter.

   Uses 2 cups raw blanched almonds, measured before grinding

3. 3

   Step 3: Beat all 5 eggs with the 1¼ cups granulated sugar until pale and creamy. Mix in the lemon zest, the chosen 1 tbsp liquor or extract, and the cinnamon (1 tsp).

   Uses 5 large eggs, brought to room temperature just before mixing · 1¼ cups granulated sugar, for the batter · Finely grated zest of ½ lemon · 1 tbsp orujo (Galician grape spirit) · 1 tsp ground cinnamon

4. 4

   Step 4: Fold all the ground almonds into the egg-sugar mixture with a rubber spatula until no dry pockets remain. Pour the complete batter into the buttered pan.

   Uses Finely ground almonds · Pale egg-sugar mixture with flavorings · Buttered springform pan

5. 5

   Step 5: Bake at 350°F (about 177°C) and check after 30 minutes. The source’s overall guide is 30–40 minutes: the cake should be golden brown and a toothpick inserted into the center should come out clean.

   First cake check · 30 minUses Almond-cake batter in prepared pan

6. 6

   Step 6: If the cake is not done at the 30-minute check, cover the top loosely with foil and bake for 5 more minutes, then test again. Repeat a short check if needed until the toothpick comes out clean; avoid overbaking. Skip this extra bake if the cake is already done.

   Additional bake if needed · 5 minUses Cake from the first check, only if not yet done

7. 7

   Step 7: Let the fully baked cake cool completely in the pan, then release the springform and transfer it to a serving dish.

   Uses Finished cake if no additional bake was needed · Finished cake if the additional-bake route was used

8. 8

   Step 8: If desired, place a clean paper Saint James cross stencil on the cooled cake. Dust the top with powdered sugar, then lift off the stencil carefully.

   Uses Completely cooled almond cake · Powdered sugar, enough to dust the cooled cake

9. 9

   Step 9: Cut into 8 slices and serve, with the optional washed fresh fruit. Store the plain cake wrapped or in an airtight container for up to 3 days at room temperature, or freeze slices for up to 3 months.

   Uses Decorated almond cake · Fresh fruit, washed and ready to serve (optional)