Torta de Santiago, also known as the “Cake of St. James,” is a traditional Spanish almond cake hailing from the Galicia region. This gluten-free delight boasts a moist, dense texture and a beautiful, slightly crunchy exterior. With a prominent almond flavor, subtle sweetness, and a hint of citrus, every bite is a journey to the heart of Spain.
This recipe breaks down the process step-by-step, making it surprisingly easy to recreate this iconic dessert in your own kitchen. Whether you’re an experienced baker or a novice, get ready to impress your family and friends with a taste of Spanish tradition.
Ingredients You’ll Need:
- 1 1/2 cups almond flour (finely ground)
- 1 cup granulated sugar
- 6 large eggs (at room temperature)
- Zest of 1 lemon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- Optional: almond extract (1/4 teaspoon), for a more intense almond flavor
Tools for the Job:
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Sifter
- Spatula
- Zester (or fine grater)
Let’s Make Torta de Santiago!
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease the bottom and sides of your springform pan. Line the bottom with parchment paper for easy removal later.
Step 2: Combine Dry Ingredients
In a medium bowl, sift together the almond flour, granulated sugar, cinnamon, and salt. This ensures a light and airy texture.
Step 3: Whip the Eggs
In a large bowl, use an electric mixer to beat the eggs until they are light and foamy. This should take about 5-7 minutes on medium-high speed. The mixture should be pale yellow and significantly increased in volume.
Step 4: Incorporate the Dry Ingredients
Gradually add the dry ingredients to the beaten eggs, gently folding with a spatula until just combined. Be careful not to overmix, as it can make the cake tough.
Tip: If you prefer a stronger almond flavor, add 1/4 teaspoon of almond extract to the batter along with the lemon zest.
Step 5: Add Zest and (Optional) Extract
Gently fold in the lemon zest (and almond extract, if using).
Step 6: Bake to Perfection
Pour the batter into the prepared springform pan and spread evenly. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cooling and Finishing Touches
Let the cake cool in the pan for 10 minutes before carefully running a knife around the edges to loosen it. Remove the sides of the springform pan and let the cake cool completely on a wire rack.
Step 8: The Iconic Stencil
Once completely cool, it’s time for the signature Torta de Santiago decoration. Traditionally, a stencil of the Cross of St. James is placed on top, and powdered sugar is dusted over it. You can find stencils online or create your own using parchment paper.
Tip: For a more rustic look, you can simply dust the entire cake with powdered sugar.
FAQs about Torta de Santiago:
Can I substitute almond flour with regular flour?
Unfortunately, no. Almond flour is essential for the cake’s texture and flavor, and regular flour contains gluten, which would alter the recipe significantly.
Can I make Torta de Santiago ahead of time?
Absolutely! This cake actually tastes even better the next day. You can store it at room temperature in an airtight container for up to 3 days.
A Final Word
Torta de Santiago is more than just a cake; it’s a taste of Spanish history and tradition. It’s a testament to the fact that simple ingredients, when combined with care, can create something truly extraordinary. So, gather your ingredients, put on your apron, and embark on a culinary journey to the heart of Spain!
