Ingredients: Note: I’ve included a few affiliate links. You’re not required to use them, but if you do, it helps support independent content creation at no extra cost to you! Buen Camino!
TLDR Method: Lightly toast the almonds at 340°F for 8 to 9 minutes, then pulse them into small chunks, not a fine powder. Mix sugar and eggs, add cinnamon and lemon zest, then mix in the chopped almonds. Bake at 340°F for about 55 minutes, then finish with the Santiago cross template and powdered sugar.
Ok pilgrim, roll up those fancy merino sleeves and lets do this! And no excuses, this cake is naturally gluten free! For Real!
Thats right No flour. No tricks. No gimmicks. Just a handful of ingredients that have been getting it done for centuries. And most importantly, SUPER EASY TO MAKE!
First we Start with the almonds. Traditionally raw blanched marcona almonds are used, but truthfully, any will work.
That said, You want 2 1/2 cups, or 350 grams of raw, blanched almonds. Get them spread out onto a tray, and into the oven at 340 F. Give them about 8 minutes. Just enough to wake them up. You’re looking for aroma, not color.
Now, Pull them out. And Let them cool. Then pulse them in a food processor for about 25-30 seconds. Not into dust. You want a coarse grind. It’s all in the Texture when it comes to this cake!
Now grab a bowl and add: 1 1/4 cups or 250 grams of sugar. I’m using raw cane turbinado. Sounds healthier. Feels a tad more responsible. But lets be real, It’s still cake. [https://amzn.to/4vgbAKk]
Next add 5 large eggs. Mix it until the batter goes smooth. No need to overdo it.
Then Add 1 teaspoon cinnamon. AND About 1 teaspoon fresh lemon zest. Stir them in.
Now fold in your almond crumbs. All of it. The batter’s going to get thick. And That’s exactly right. And honestly this recipe is really hard not to get right.
Grease a 9-inch pan and if possible, line bottom with parchment paper too. Pour in the batter. Smooth it out with a spatula. And then give it a few good slams on the counter just to get all the air bubbles out.
And then Back into the oven it goes. At the Same temp. Set timer for about about 50 minutes. You’re looking for a golden top and a center that’s set. Test it with a fork, toothpick or in my case…a paper clip!
Now we leave it alone for at least 15 minutes. However if the sides look like they are sticking, while it’s still hot, use a rubber spatula to gently unstick it.
Then Let it cool completely; 10-15 minutes
Once it’s cooled, its time to make it official!
Place your Cross of Santiago stencil right on top. If you don’t own one yet, I’ve got a printable PDF on my blog that’s free and easy to download.
Now, we dust it!
I’m using powdered monk fruit here. Again, trying to be just a little more health conscious. AND It looks the part! I promise u, it also tastes the part! And That’s good enough for me! [https://amzn.to/4mgMAP4]
Once you have topped the cake with a thin layer of sugar, Carefully Lift the stencil. And there it is. Looks great, right?
Dense. Toasted Almond forward. With Just enough citrus and cinnamon to keep it honest.
Again, after all those miles, trials, smiles and tribulations and possibly blisters and bed bugs, Tarta De Santiago is the perfect prize waiting for you at the end of an adventure!
