Snack · 55 min · spanish

Tarta de Santiago

This is the kind of Spanish snack you’ll make on repeat — almond flour and sugar, 55 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Almond flour
• 1 cup Sugar
• 4 Eggs
• 1 tbsp Lemon zest
• 2 tbsp Powdered sugar
• 1/2 tsp Cinnamon

Steps

1. Beat the eggs and sugar until thick, pale, and tripled in volume — this aeration is the cake's only leavening.
2. Fold in the almond flour, lemon zest, and cinnamon gently, keeping as much air as possible.
3. Pour into a lined 9-inch pan and bake at 350°F (175°C) for 30-35 minutes, until set at the edges and just firm in the center.
4. Cool completely in the pan; the cake firms up as it rests.
5. Dust the top with powdered sugar through a cross-of-Saint-James stencil for the classic look.

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