Spain’s Sweetest Secret: How to Make Authentic Tarta de Santiago at Home

Tarta de Santiago, also known as Santiago almond cake, is a traditional Spanish dessert that originates from Galicia in the northwest region of Spain. This cake is famous for its simple yet rich flavours, featuring finely ground almonds, eggs, sugar, and a hint of lemon zest or cinnamon for aromatic depth. In this recipe guide, you’ll learn how to make an authentic Tarta de Santiago at home, perfect for adding a touch of Spanish heritage to your baking.

This cake is named after St. James (Santiago), the patron saint of Spain, and is often topped with a powdered sugar cross of Saint James as a traditional decoration. Its dense yet moist texture makes it a delightful dessert to serve with coffee or tea, while its gluten-free nature also makes it suitable for guests with dietary restrictions. Despite its elegant presentation, it is remarkably easy to prepare, requiring minimal steps and no special equipment.

Tarta de Santiago is a beautiful dessert choice for gatherings, family celebrations, or whenever you want a classic cake that feels both rustic and refined. Its almond-rich flavour and delicate crumb will impress anyone who tries it. Follow this recipe to recreate this timeless Spanish cake in your own kitchen and enjoy the comforting flavours of Galicia.

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Best Time To Eat

Tarta de Santiago is best enjoyed as an afternoon treat with coffee or tea, or as a dessert after lunch or dinner. It is also perfect for serving at festive gatherings and special occasions, as its rich almond flavour and elegant presentation make it a memorable addition to any table.

Best Dishes To Partner

Pair your Tarta de Santiago with freshly brewed espresso, café con leche, or herbal tea. For a Spanish-themed meal, serve it after dishes such as seafood paella, tapas platters, or gazpacho to complete a traditional Galician dining experience.

While Tarta de Santiago is celebrated as a national treasure, there’s debate about how “authentic” recipes should be prepared. Purists argue that the cake must always feature the cross of Saint James dusted in powdered sugar—without it, they claim, it loses its cultural identity. However, modern bakers sometimes skip this step for a cleaner presentation, sparking criticism from traditionalists.

Another point of contention is the inclusion of flavorings. Some bakers stick to the bare essentials: almonds, sugar, and eggs. Others add lemon zest, orange zest, or a splash of brandy to deepen the flavor profile. Traditionalists insist that too many additions distract from the purity of the almonds, while contemporary chefs argue that variations keep the dessert alive and evolving.

There’s also controversy about its “status” as a symbol of Galician identity. While proudly tied to the Camino de Santiago pilgrimage, some suggest its popularity today has more to do with tourism marketing than centuries-old traditions. Still, whether pilgrim or traveler, the cake continues to hold deep emotional resonance across Spain.

How to Make Tarta de Santiago

Tarta de Santiago Recipe Ingredients

For the Cake:
Almond meal (ground almonds): 2 cups (200g)
Granulated sugar: 1 cup (200g)
Eggs: 4 large
Lemon zest: 1 teaspoon (zest of 1 lemon)
Orange zest: 1 teaspoon (optional, zest of 1 orange)
Cinnamon powder: 1/2 teaspoon (optional)
Butter: For greasing the pan
For Decoration:
Powdered sugar: For dusting
Santiago Cross stencil: (Printable or homemade; optional for tradition)

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Step By Step How to Make Tarta de Santiago

Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper for easy removal.

Mix the Ingredients

In a large mixing bowl, whisk the eggs and granulated sugar together until pale and slightly frothy. Add the lemon zest, orange zest (if using), and cinnamon, mixing well. Gradually fold in the almond meal until the batter is smooth and evenly combined.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before removing it.

Decorate the Cake

Once the cake is cool, place the Santiago Cross stencil on top. Dust generously with powdered sugar, then carefully remove the stencil to reveal the cross design. Slice and serve.

Tips For Making Tarta de Santiago

Fresh almond meal enhances the flavor and texture. You can grind whole blanched almonds yourself for best results.

Avoid grating the white pith of the citrus fruits, as it can add bitterness to the cake.

Allow the cake to cool fully before removing it from the pan to avoid cracking.

Store the cake in an airtight container for up to 3 days. It tastes even better the day after baking as the flavors develop.

For a twist, drizzle the cake with a bit of orange or almond syrup before serving.

How Many Calories Have Tarta de Santiago

Calories: ~250 kcal
Protein: ~7 g
Carbohydrates: ~25 g
Fat: ~13 g
Fiber: ~2 g
Sugars: ~20 g

Serving Suggestions

Pair with a cup of coffee or tea for a delightful afternoon treat.

Add a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.

Serve as part of a Spanish-themed dinner or celebration.

Final Thoughts

Tarta de Santiago is more than just a dessert—it’s a piece of Spanish history served on a plate. With its roots in pilgrimage and faith, it carries symbolism that makes every slice meaningful. At the same time, its simplicity and elegance make it a timeless classic, fit for both everyday indulgence and special celebrations.

Making it at home allows you to connect with Spanish culture in a tangible, delicious way. The ingredients are simple, the process is straightforward, and the result is both impressive and comforting. It’s the kind of cake that requires no heavy frostings or elaborate techniques to shine.

Ultimately, Tarta de Santiago proves that authenticity doesn’t need to be complicated. Whether you stick to the traditional recipe or make small adjustments, the heart of the dish lies in its celebration of almonds, simplicity, and Spanish heritage. A slice is more than dessert—it’s a taste of tradition.