Tarta de Santiago (Galician Almond Cake)
A moist, fragrant almond cake from Santiago de Compostela, made with just almonds, eggs, sugar and lemon, no flour. Finished with the cross of Saint James in icing sugar.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare
Heat the oven to 180 °C (350 °F). Butter a 24 cm round cake tin and line the base with baking paper.
- 1 tbsp butter
✅ Done when: tin is evenly buttered and the base is fully lined
Beat the eggs and sugar
In a large bowl, beat the eggs and sugar with an electric whisk for 3–4 minutes.
- 5 eggs
- 250 g
✅ Done when: mixture is pale, thick and about doubled in volume
Add the almonds
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Bake
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Cool
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Decorate
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Prepare
Heat the oven to 180 °C (350 °F). Butter a 24 cm round cake tin and line the base with baking paper.
- 1 tbsp butter
✅ Done when: tin is evenly buttered and the base is fully lined
Beat the eggs and sugar
In a large bowl, beat the eggs and sugar with an electric whisk for 3–4 minutes.
- 5 eggs
- 250 g
✅ Done when: mixture is pale, thick and about doubled in volume
Add the almonds
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Bake
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Cool
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Decorate
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The Story Behind the Dish
Almond cakes were made in Galicia from at least the 1500s, but the cross of Saint James decoration was added in 1924 by a pastry shop in Santiago de Compostela, the city where the famous Camino de Santiago pilgrimage ends.
Pilgrims who finish the walk often celebrate with a slice, and the cake now has protected status in the European Union.
⭐ Why It's Famous
It's the sweet symbol of the Camino de Santiago, eaten by pilgrims from all over the world.
💡 Fun Fact
To carry the official EU label, the cake must contain at least one third almonds by weight.
Santiago de Compostela, Galicia, Spain
42.88°N, -8.54°W
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