Santiago Almond Cake (Tarta de Santiago) — Traditional Spanish Recipe

The Tarta de Santiago, a naturally gluten-free Spanish almond cake, is a traditional dessert from Santiago de Compostela in Galicia.

My father asked me to make this cake because he grew up in Spain where Tarta de Santiago is common. The recipe also appealed to me because a friend who completed part of the Camino de Santiago described seeing this cake in many bakery windows along the route. Almond and citrus pair beautifully, so this dessert is both a lovely way to bring Spanish flavor to the table and a genuinely delicious cake.

Tarta de Santiago is so emblematic of its region that it received Protected Geographical Indication status in 2006, which defines its traditional recipe and origins for commercial use. In its purest form the cake relies on nearly equal parts almonds, eggs, and sugar. The cross of Saint James decoration, now common, was first added in 1924; many bakers use a simple stencil of the cross to dust powdered sugar over the cake.

To lighten the texture, I whip the egg whites before folding them into the almond and yolk mixture. While the original version was likely dense and used whole eggs, many modern recipes incorporate whipped whites for a softer crumb. I also add fresh orange zest and a touch of flavoring—amaretto, almond extract, or vanilla—which are optional but enhance the cake. Lemon or grapefruit zest can be used instead of orange, and a vanilla bean may replace extract if you prefer. These tweaks keep the authentic almond-to-egg-to-sugar balance while adding a fresh citrus lift.

This cake is versatile: traditionally served in July for the Feast of Saint James, it also makes a great dessert or tea cake year-round. Its naturally gluten-free nature and straightforward preparation make it accessible for many bakers and perfect for gatherings. Buen provecho!

Tarta de Santiago {Spanish Almond Cake}

Yield:
12 servings

Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

The Tarta de Santiago (Saint James Cake) is a classic Spanish dessert. This gluten-free almond cake is simple to make and works well as a dessert or tea cake.

Ingredients

2 1/3 cups almond meal (228 g)
6 eggs, separated
Zest of 1 orange
2 tablespoons amaretto liqueur, or 1 tsp almond extract + 1 tbsp fresh orange juice
1 cup brown sugar (213 g), packed
1 tsp vanilla extract
Powdered sugar for decorating

Instructions

Preheat the oven to 350°F (175°C). Butter a 9″ springform pan and line the bottom with parchment paper.
Beat the egg yolks with the brown sugar by hand until well combined. Stir in the almond meal, orange zest, and chosen flavoring (amaretto, almond extract, or vanilla).
In a clean bowl, whip the egg whites to stiff peaks.
Fold about 1/4 cup of the whipped whites into the yolk mixture to lighten it, then gently fold in the remaining whites until just incorporated.
Pour the batter into the prepared pan and bake for about 40 minutes, until the top is set and a skewer comes out mostly clean. Cool the cake in the pan on a wire rack.
When cool, place a stencil of the cross of Saint James on the cake and dust with powdered sugar to decorate. Remove the stencil and serve.

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