Tarta de Santiago

by ExperiencePlus! - Tuesday, July 27, 2010

Tarta de Santiago

Strolling down the calles of Santiago, you are bound to be met with a Tarta de Santiago sample as restaurant and cafe owners try to tempt you into their establishment.

Almonds form the base of this delicious tarta which you can enjoy with wine, or a less traditional cup of tea, after dinner. This recipe serves 8-10 people.


Recipe for Tarta de Santiago from Spain




  • 10 Tablespoons Butter softened


  • 2 cups sugar


  • 5 eggs


  • Almond Extract


  • 12 oz of slivered almonds (or blanched and peeled)


  • 1 ¼ cup flour (I used whole wheat and it worked well)


  • 1 lemon, juice and rind


  • Powdered Sugar


Preheat oven to 325°F – 350°F

Toast the almonds until they are slightly brown. I did this in the toaster oven by toasting 2 or three different batches. Watch out because they can burn easily!

Grind the Almonds as finely as possible but without bringing out the oil. I used a food processor and it worked well. Careful to only pulse the processor for a short time. Too long and the almond oil begins to form clumps and then it is too late.

In a bowl blend the butter and sugar until fluffy – add each egg one by one and keep blending for about 5 minutes. Add the Almond extract.

Combine flour and ground almonds and then add this slowly to the egg and sugar mixture.

Grate the lemon rind and squeeze juice into the batter.

Grease a round 10”-12”pan with at least a two inch lip.

Bake for 30-35 minutes until top is golden and a knife comes out clean when inserted in the middle.

The traditional cake has a decoration of the Cross of the Order of Santiago. You can use a stencil and then dust the top with powdered sugar so the design remains. If you don’t have one of those lying around though – just dust the top with powdered sugar and serve after it cools.

Que Aprovechen!

Maria Elena