Spanish Almond Cake is a rich flourless dessert that is popular all over Spain. To make this sweet treat you only need 5 simple ingredients. It’s also naturally gluten-free!
What is Spanish almond Cake?
Tarta de Santiago or St. James’ cake is a typical Spanish dessert that originated in Galicia (Northern Spain). You can easily recognize it by the St. James’ cross in the middle.
The whole prep is quick and easy. You only need 10 minutes for the preparation which makes it a great baking project for kids.
Also, you don’t need any special tools or gadgets to make this flourless almond cake. A fork, a bowl and a wooden spoon is all you need. Plus, a cake tin (preferably a springform pan) and baking parchment.
How to make almond cake
In a mixing bowl, beat the eggs. To do this, you only need a fork. Then add sugar and stir until combined.
Now mix together ground almonds, lemon zest and ground cinnamon. Add this mixture to the mixing bowl and use a wooden spoon to mix everything well. When ready, pour it into a springform pan and bake until ready.
This Spanish almond cake will be ready in about 35 minutes.
Let it cool down completely before dusting it generously with powdered sugar.
Planning a Spanish themed party?
Why not try some of these recipes:
- Homemade Churros – usually served for breakfast or at fiestas.
- White Wine Cookies – if you ever get to Spain, check some of the bakeries or supermarkets for these tasty cookies.
- Tortilla Espanola – popular tapas or starter.
- Spanish Calimocho – a refreshing cocktail made with coca cola.
Tips for making Spanish almond cake
- I used a 7-inch/18cm Springform Pan to make this cake. Even though it is a small pan, it serves at leas 6 people as the cake itself is quite rich. You can easily double the recipe, if needed. If you do, use a larger springform pan.
- Traditionally, the top of the cake is dusted generously with powdered sugar. This step can be completely omitted.
- Note that Tarta de Santiago cake is not supposed to be very high.
- Some recipes use a shortcrust pastry or puff pastry as a base, but I have never come across such cake here in Spain.
- Powdered sugar = Icing sugar = Confectioner’s sugar.
- If you don’t have a springform pan, this article might help you: What to use if you don’t have a springform pan.
Want to see how to make Spanish Almond Cake? Watch the video!
Spanish Almond Cake
- Preheat the oven to 350°F/180°C.
- In a mixing bowl, beat the eggs with a fork. Mix in the sugar.
- In a separate bowl combine together ground almonds, lemon zest and cinnamon. Add this to the mixing bowl and using a wooden spatula stir until well combined.
- Pour the batter into a 7-inch/18 cm springform pan lined with baking parchment and bake for 35 minutes or until an inserted skewer comes out clean.
- Let it cool completely before dusting with powdered sugar.
- Use 3 small to medium eggs. If you are using large eggs, use only 2.
- This recipe can be doubled. If you double the recipe, use a larger springform pan.
- Powdered sugar = Icing sugar.
- For more detailed explanation and tips, I recommend reading the whole post.