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Tarta de santiago, recipe, roger pizey Tried & Tested

Tarta de Santiago

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Originating from Galicia in North-Western Spain during the time of medieval pilgrimage, this tart is traditionally decorated with the St James cross. With its wonderfully moist almond and citrus flavours, this torte makes a perfect dessert or partner to an afternoon café con leche (milky coffee).

This recipe was taken from World’s best cakes by Roger Pizey, published by Jacqui Small.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

  • 260g 9¼ oz Almonds (ground)
  • 255g 9 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Orange(s) zest only
  • 1 1 Lemon zest only
  • 6 6 Egg(s) (free range) separated
  • ½tsp ½tsp Almond extract (we use Nielsen-Massey) Almond extract
  • ½tsp ½tsp Cinnamon
  • Icing sugar to dust (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (fan 150°C, gas mark 3) and grease an 18cm (7in) springform cake tin.

     

  2. Classic mode Step 2

    Cream 180g (6½oz) of the sugar, zests and egg yolks together until light and fluffy. Next, stir in the ground almonds, almond extract and the cinnamon.

    Ingredients for this step

    • 180g 6½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1 1
    • 1 1 Lemon zest only
    • 6 6 Egg yolk(s) (free range)
    • 260g 9¼ oz Almonds (ground)
    • Almond extract
    • ½tsp ½tsp Cinnamon
  3. Classic mode Step 3

    In a separate bowl, beat the eggs whites with the remaining sugar until stiff. Add about one-quarter of the egg whites into the thick almond mixture and beat. Add a further quarter and repeat. Add the remaining egg white mixture and fold in until fully combined.

    Ingredients for this step

    • 6 6 Egg white(s) (free range)
    • Almond extract
  4. Classic mode Step 4

    Turn the mixture into the prepared tin and bake in a preheated oven for 40 minutes.

  5. Classic mode Step 5

    Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.

  6. Classic mode Step 6

    To follow the time-honoured tradition of decoration, find the shape of the St James cross using the internet and print it out. Cut out the middle of the cross to use as a stencil.

  7. Classic mode Step 7

    Once the cake is cooled, dust the cake with icing sugar and serve straightaway