Santiago Cake (Tarta de Santiago): An heirloom recipe
Gluten and dairy free almond cake
Santiago Cake (in Spanish, Tarta de Santiago) is a traditional, and easy-to-make, elegant, almond cake, that is naturally gluten and dairy free. It has a delicious flavor and texture, light with bright notes of orange zest and cinnamon. Excellent alone, it’s delicious with morning coffee, afternoon tea, or as an after-dinner dessert served with cream or fruit.
A little history, and a pilgrimage destination:
Santiago de Compostela in the Northwest is probably best known as the end point of the Camino de Santiago, a long trail, and pilgrimage for many. Commonly known as the Camino (or The Way, after Martin Sheen’s 2010 film), legend holds that it follows the path of St. James to the cathedral in Santiago that holds his shrine. More precisely, it's a network of trails in Europe that allows you to arrive from several directions.
The most popular trail is the "Camino Frances" which travels over the French Pyrenees and across Northern Spain, for a full route of 784 km.
I walked the Camino Frances this Spring (May 2022), and as the distance to Santiago shortened, this lovely cake became more and more common in cafes and as refreshment with coffee. Arriving at Santiago, at the square in front of the cathedral, and seeing groups of people, it was easy to tell who had traveled along the trail, not just because of the boots and packs on their backs, but by the sheer joy and relief at the sight of the cathedral. They'd reached their destination, and a slice of this cake with Cafe con Leche was a common reward!
This traditional almond cake is a source of pride for every bakery, restaurant, and snack stand from Leon to Santiago.
How did the Santiago Cake begin?
Although named after Santiago (St James), the cake’s origins are buried in history. I have read stories that say it was brought as an offering by a pilgrim making the Camino and then adopted by the city of Santiago. Another story places its origin with Catholic convents in the Middle Ages, who knows…two things for sure, it is super easy to make, and the cake’s ingredients have been easily found in Spain for centuries: oranges, eggs, almonds, sugar.
Two methods of bringing these ingredients together are used to varying success: either mix the dry ingredients, then add the eggs gradually, or beat the eggs and sugar together then fold in the dry ingredients. I like combining the eggs and sugar first to incorporate air and help lighten the cake, then I add the sifted dry ingredients, and the orange zest last, never overmixing. Pour the batter into the prepared tin and bake. The end result is a beautiful golden cake with a slightly chewy crust on top.
My favorite method uses a springform cake tin with a round parchment liner for the bottom to make the cake easy to remove from the pan. Actually, I love parchment paper so much, that I use it for all my baking! To serve, run a sharp knife around the sides of your pan to loosen the cake, and simply slide it out. It’s always best to peel off the parchment paper bottom, but sometimes I forget!
There is no raising agent, no baking soda or yeast because the number of eggs lends their chemistry to make this a light, but substantial, cake. The amount of sugar is, in my mind, perfect, as it combines well with the orange zest, almond, and cinnamon, to create a complex, rich flavor that is an excellent pairing for morning coffee, afternoon tea, or after-dinner dessert (with a dollop of whipped cream!).
Traditionally, dust the cooled cake with powdered sugar (icing sugar), with a stencil of a St James' cross on top. You can find the stencil online. However, given today’s politics, I just don’t because it’s a religious reference to the Crusades, from a thousand years ago, so maybe it’s time to move on.
Tarta de Santiago is a cake you'll find everywhere in Spain, but surprisingly unknown elsewhere, although I’ve sampled tea cakes that are surprisingly similar. Enjoy!
Getting the ideal flavour and texture
Several rounds of recipe testing gave me these results:
The amount of orange (or any kind of citrus) zest you use is a very personal choice, and I advise that you do what you think is right for you!
I use almond or sesame oil to grease my pan, and absolutely swear by a round parchment liner for the bottom! Parchment paper is an epiphany I had several years ago, and it has changed my life.
I use the freshest organic ingredients I can find and have never been disappointed.
Ingredients
4 eggs
2 cups almond flour
1 cup granulated (I like castor) sugar
1 tbsp orange zest (approx zest from a large orange)
1/2 tsp cinnamon
2 tbsp powdered sugar for decorative/garnish effect
Instructions
Prep time: 10 minutes. Baking time: 30 minutes.
Preheat oven to 350F/180C. Line 8-in/20cm round cake tin w/ parchment paper, coat sides w/ light film of almond or vegetable oil.
Crack the eggs into a bowl and add the sugar. Whisk the two together until well combined and starting to become lighter in color, somewhat fluffy as a bit of air incorporates into the mixture.
Add the ground almonds, orange zest, and cinnamon and mix until combined, but try not to over-mix and lose the air from the mixture.
Pour the mixture into the prepared cake tin and place it in the preheated oven. Bake for approximately 30 minutes until a skewer inserted in the middle comes out clean.
Remove the cake from the oven and allow it to cool for around 10-15 minutes on a cooling rack before removing the outer ring. Allow it to cool completely before dusting with confectioners sugar over the top. Slice and serve or store at room temp, covered.
Notes for my Daughter:
I use organic sugar, just because.
When measuring dry goods, such as sugar and flour, never pack your measuring cup unless the instructions tell you to. Lightly spoon your ingredients into the correct measuring cup, and level with the back of a straight-edged knife. This will ensure consistent and accurate measurements every time.
Sifting is important because it ensures all your dry ingredients are fully incorporated, prevents surprise flavors from showing up when eating, and ensures even cooking. For example, you don’t want to bite into a tiny flour pocket in your cake.
Use parchment paper when preparing your cookie sheets. It’s easy, doesn’t stick, feels clean and you will know your ingredients are exact.
Don’t be like your mother, and peel the parchment paper off the bottom of the cake after it’s cooled, before dusting with powdered sugar, and before serving…
I like to use extra large eggs in all my recipes because they give added richness.
Always cool your baked goods after removing them from the oven on a wire rack. The wire rack allows air to circulate around your cookie, allowing it to develop fully. By not using a wire rack, or allowing air to circulate above and below your cake, you will have a cake with a mushy center or a hard base.
Some of the products I used in this recipe are:
Bob’s Red Mill Super Fine Almond Flour
Wholesome Powdered Sugar
