Tarta de Santiago Recipe (Spanish Almond Cake)


  • I used a 9-inch glass pie dish for this recipe– but in Spain, we improvise! Adjust bake time for a smaller dish.
  • Crust
  • 1 egg
  • ⅔ cup sugar
  • 1¼ heaping cups of flour (you may need more)
  • Filling
  • 4 eggs
  • 1¼ cups of sugar
  • Grated zest from one lemon
  • 2 cups of finely ground almonds
  • Topping
  • Powdered sugar
  • Fresh fruit (not traditional but I love it)


  1. Crust
  2. Beat the egg and sugar with one tablespoon of hot water until the mixture is creamy.
  3. Fold in the flour using a rubber spatula, until the dough no longer sticks to the sides of the bowl. You many need more flour to achieve the right consistency.
  4. Reserve.
  5. Filling
  6. Pulse the almonds in a food processor until finely ground, however be careful not to turn the mixture to almond butter by over processing.
  7. Beat the eggs and sugar for about one minute until creamy.
  8. Using a rubber spatula, fold in the lemon zest and ground almonds.
  9. Assembly
  10. Preheat the oven to 350°F
  11. Roll the dough out on a floured surface and then fit into a well greased baking mold.
  12. Prick with a fork and then pour the filling over the base.
  13. Bake for about 30 minutes, until the cake is golden brown.
  14. Allow the cake to cool in the pan, and then transfer to a serving dish.
  15. Decorate with powdered sugar and fruit if desired.


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