Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Tarta de Santiago

Tarta de Santiago

Name: Tarta de Santiago
Yield: 6 servings
Cuisine: American
Ingredients: 9 -inch round springform pan (preferably with a removable bottom); 1 1/4 cups sugar (250 grams); 5 eggs; Zest of 1/2 lemon; 2 1/2 cups almond flour (250 grams); 1 tablespoon Orujo liqueur (or substitute with grappa or brandy); Powdered sugar; Santiago cross stencil (optional)

Cecilia Lascaux "Cocina Hoy Con Cecilia " @cocinahoyconcecilia

Valencia

My go-to dessert every day when I walked the Camino de Santiago. 😍

Cecilia Lascaux "Cocina Hoy Con Cecilia " @cocinahoyconcecilia

Valencia

My go-to dessert every day when I walked the Camino de Santiago. 😍

Saved

Ingredients

6 servings

9-inch round springform pan (preferably with a removable bottom)
1 1/4 cupssugar (250 grams)
5eggs
Zest of 1/2 lemon
2 1/2 cupsalmond flour (250 grams)
1 tablespoonOrujo liqueur (or substitute with grappa or brandy)
Powdered sugar
Santiago cross stencil (optional)

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Steps

1

Gather all the ingredients for the recipe.
2

Preheat the oven to 375°F (190°C). Grease and flour the 9-inch round pan. If using a springform pan, line the bottom with parchment paper.
3

In a bowl, use an electric mixer to beat the eggs and sugar on high speed for 5 minutes, until very foamy. You can also beat by hand, but the mixture should be light and airy.
4

Add the lemon zest (only the yellow part, avoid the white pith as it is bitter). Gently fold in with a spatula.
5

Add the almond flour and Orujo. Gently fold in with the spatula. Pour the batter into the prepared pan and bake in the preheated oven at 375°F (190°C) for about 35 minutes. Baking time may vary depending on your oven. Check doneness by inserting a toothpick in the center; it should come out clean.
6

Remove from the oven and let the cake cool completely in the pan, preferably on a wire rack.
7

Once cooled, remove the cake from the pan if desired. Place the Santiago cross stencil in the center of the cake and dust with powdered sugar.

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Cooksnaps

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Cecilia Lascaux "Cocina Hoy Con Cecilia " @cocinahoyconcecilia

Published in the US on March 22, 2026 14:01

Valencia

Cocinera/BlogueraTikToker, Youtuber e InstagramerCreadora de contenidoRecetas variadas y deliciosas.Nada de complicaciones, todos podemos disfrutar cocinando 😘https://cocinahoyconcecilia.blogspot.comMe encanta cocinar de todo y poder compartirlo me hace feliz!

Keywords

Lemon Brandy Almond Meal Egg

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