This past September I traveled to Spain and Portugal and had one of the best vacation of my life. “Best vacation” is quite the boast as you may know, I travel quite extensively every month so that is definitely saying a lot! I had an incredible time in Spain and came home so very inspired. My birthday was coming up and I knew that I wanted to have a Spanish-themed party complete with tapas, pintos, and sangria. I wanted to stray away from doing churros for dessert because I didn’t want to fuck up and I didn’t want to deep fry (and baking them is totally out of the question). So a quick Google search and research lead me to something called a tarta de santiago. Now, what on earth was that?!
Apparently, tarta de Santiago is a traditional Galician citrus cake made of ground almonds. It’s kissed with the zest of both lemons and oranges and makes for a lightly sweet and delicate cake. Or that’s what I analyzed from the recipes. Very similar to other ground almond/citrus cakes found in Western Europe. I had never tried it personally but I was confident in the numerous recipes I had researched. And it was quite a success!
The tart was as light as a feather and extremely delicious. I was a little nervous as I served it and nobody touched it. I had made the initial incision and boom, the cake was gone within mere minutes and raving reviews started pouring in. I had numerous requests for this tart - finally got around to sitting down and writing about it!
So… here is the recipe for all of those who requested it. It is super easy and delicious - I certainly hope you will all enjoy it!
TARTA DE SANTIAGO - makes 1 10” tart (adapted by The Vintage Mixer)
1 3/4 cup ground almond flour
6 large eggs, separated
1 1/4 cup granulated sugar
1 lemon, zested
1 orange, zested
4 tsps almond extract
confectioners sugar for dusting
Preheat the oven to 350F and lightly grease an 11” springform tart pan.
In a mixer, beat the egg yolks with the sugar until a pale paste forms.
Mix in the zests and almond flour to the yolk mixture and set aside.
With clean beaters, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the almond mixture.
Pour the prepared tart mixture into the pan and bake for 40 minutes or until a cake tester comes out with a damp crumb on it.
Remove from the oven and let cool. Dust with powdered sugar and serve.