Spanischer Mandelkuchen (Tarta de Santiago) - Ganzer Kuchen auf eleganter Kuchenplatte

Spanish Almond Cake (Tarta de Santiago)

Name: Spanish Almond Cake (Tarta de Santiago)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 10 Servings
Cuisine: International
Ingredients: 300.000 g ground almonds; 200.000 g sugar; 4.000 eggs; 1.000 Zitrone lemon (zest only); 1.000 TL cinnamon; 1.000 Powdered sugar for dusting; 1.000 Cross of Saint James stencil

⚠ Nuts ⚠ Eggs

Spanischer Mandelkuchen (Tarta de Santiago) - Nahaufnahme eines Stücks mit sichtbarer Textur

Spanischer Mandelkuchen (Tarta de Santiago) - Alternative Ansicht in gemütlichem Setting

The traditional pilgrim cake from Santiago de Compostela - gluten-free and wonderfully almond-flavored.

Contains the following allergens:

Nuts Eggs

Preparation

25 min.

Baking Time

40 min.

Servings

Difficulty

Easy

Instructions

Beat eggs with sugar until light and foamy

Fold in ground almonds, cinnamon, and lemon zest

Pour into a greased 9-inch round cake pan

Bake at 170°C (340°F) for 40 minutes until golden

Let the cake cool completely in the pan

Place stencil on top and dust with powdered sugar to create the traditional cross pattern

Ingredients

10 Servings

ground almonds 300 g
sugar 200 g
eggs 4
lemon (zest only) 1 Zitrone
cinnamon 1 TL
Powdered sugar for dusting 1
Cross of Saint James stencil 1

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Spanish Almond Cake (Tarta de Santiago) make?

The recipe Spanish Almond Cake (Tarta de Santiago) is designed for 10 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Spanish Almond Cake (Tarta de Santiago)?

Preparation takes about 25 minutes and baking about 40 minutes – roughly 65 minutes in total.

How long does Spanish Almond Cake (Tarta de Santiago) keep?

Spanish Almond Cake (Tarta de Santiago) tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.