Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Cake
Tin
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; whisk or electric mixer; skewers; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Mix · About 5 min
- Heat oven to 180°C / 350°F. Grease a 23 cm tin with 15 g butter. Beat eggs and sugar from 250 g ground almonds, 220 g sugar, 4 eggs, 5 g lemon zest, ½ tsp cinnamon; fold in remaining cake ingredients.
Check: The food must be hot through at 180°C / 350°F.
Bake · About 35 min
- Pour into tin; bake 30–35 minutes until firm and a skewer has no wet batter.
Check: Look for this result: firm and a skewer has no wet batter.
Finish · About 30 min
- Cool 30 minutes, remove from tin and dust with 20 g icing sugar.
Tips
- Avoid overbaking so the almond centre stays moist.
- Judge Tarta de Santiago by the texture and doneness signs in its steps. Your pan and heat affect how long Tarta de Santiago takes to cook.
Substitutions
- Use orange zest for a different citrus flavour.
Storage
- Get perishable Tarta de Santiago into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tarta de Santiago within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Tarta de Santiago to 74°C / 165°F, stirring or turning it for even heating. When Tarta de Santiago is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Tarta de Santiago one day ahead. For Tarta de Santiago, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tarta de Santiago on the day of serving.
FAQ
What matters most when making Tarta de Santiago?
Avoid overbaking so the almond centre stays moist.
What can I substitute in Tarta de Santiago?
Use orange zest for a different citrus flavour.
Can I prepare Tarta de Santiago ahead?
Prepare the measured ingredients for Tarta de Santiago one day ahead. For Tarta de Santiago, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tarta de Santiago on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
