Truly Yummy Spanish Almond Cake
After booking a holiday to Spain, I started exploring traditional dishes to see which ones might be gluten free and dairy free, and whether I’d be able to enjoy them whilst away. That’s when I struck gold with Tarta de Santiago. A classic Spanish almond cake, traditionally decorated with the Cross of Saint James. Naturally gluten free and dairy free, it’s incredibly light and absolutely truly yummy.
For my version, Truly Yummy Spanish Almond Cake, I’ve skipped the traditional stencilled cross for a simpler finish and adjusted the flavour quantities. I first baked it for my husband’s birthday, and it was such a hit that I ended up making a second one so the rest of the family wouldn’t miss out.
It’s quick and easy to make, though you’ll need a little patience as it cools before dusting with the icing sugar which I highly recommend. There are lots of versions of this recipe and some recommend adding sweet wine, brandy, or grape marc. I prefer mine alcohol free so everyone is able to enjoy it.
I now can’t wait to try the real thing in Spain, but for now, this cake brings a little taste of Galicia right into my kitchen.
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Truly Yummy Spanish Almond Cake
Equipment
- Food mixer
- 23cm silicone cake mould or greased 23cm springform tin. If using a tin, grease with a little oil and line the base with baking parchment paper.
Ingredients
- 4 large eggs
- 200 grams caster sugar
- 200 grams ground almonds
- 3 small lemons, zest only
- 1 tsp ground cinnamon
- 2 tsp icing sugar for dusting on top
Instructions
- Preheat the oven to a temperature of 180℃.
- Crack the eggs into the mixer bowl and add the caster sugar. Mix on a high until the well combined, the egg mixture has become paler and has risen in size.
- Add the ground almonds, lemon zest and ground cinnamon to the egg/sugar mixture and gently combine trying not to let any air out of the mixture but at the same time ensuring everything is evenly combined.
- Tip the mixture into the cake mould and place on the middle shelf of the oven for 25 minutes.
- When the time is up, check the cake is baked by inserting a skewer into the middle ensuring the skewer comes out clean.
- Allow to cool completely before transferring to a service plate. Using a sieve sprinkle the top of the cake with an even spread of icing sugar.
