Tarta de Santiago or Torta de Santiago is a traditional Spanish almond cake very popular in the Galicia region of Spain.
The Spanish tart is traditionally topped with powdered sugar leaving an imprint of St James (Santiago) cross.
This Spanish dessert is typically eaten during the Christmas season.
- 1 3/4 Cups Whole Almonds, Blanched
- 6 Large Eggs, Separated
- 1 1/4 Cups Sugar
- Grated Zest of 1 Lemon
- Grated Zest of 1 Orange
- 4 Drops Almond Extract
- Confectioners’ Sugar for Dusting
Finely grind the almonds in a food processor.
Put the egg yolks and sugar in a large bowl and mix with an electric mixer until smooth. Beat in the zests and almond extract. Add the ground almonds and mix well.
In another large bowl, with clean beaters, beat the egg whites until stiff peaks form. Fold them into the egg and almond mixture.
Grease an 11" springform pan with butter and dust it with flour or spray with cooking spray. 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.
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.