Tarta de Santiago

Tarta de Santiago

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Cuisine Irish, spanish


  • 255 g caster sugar 180g +75g
  • 1 Orange zest
  • 1 Lemon zest
  • 6 Eggs separated
  • 260 g ground Almonds
  • ½ tsp Almond extract
  • ½ tsp ground Cinnamon
  • Icing sugar to dust


  • Preheat the oven to 160˚C and grease an 20cm cake tin.
  • In a bowl, pour 180g of caster sugar, orange and lemon zests and beat with the egg yolks until light and fluffy.
  • Next, stir in the ground almonds, almond extract and the ground cinnamon.
  • In a separate bowl, beat the egg whites with the remaining 75g of caster sugar until stiff. Pour a quarter of the meringue into the egg yolk and almond mixture and gently fold. Repeat until all the meringue is folded into the almond mixture.
  • Pour the mix into the prepared tin and bake for 35-40 minutes until cooked through.
  • Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.
  • When cooled dust with icing sugar using a pattern of the St James cross if desired.
  • Enjoy within a few days!
Keyword Cake, gluten free