Tarta de Santiago

A dense, moist crumb with a distinct almond texture. The crust is thin and slightly crisp, infused with fresh lemon zest and warm cinnamon notes.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 488
• Protein: 14 g
• Carbs: 39 g
• Fat: 29 g

Ingredients

• 166.7 g Almond with skin ( coarsely ground )
• 133.3 g White sugar
• 3.3 piece Egg
• 0.7 piece Citrus limon (L.) Burm. f. ( zested only )
• 0.7 tsp Cinnamon powder
• 6.7 g Minimum butter sweet ( for the mold )
• 13.3 g Icing sugar ( for dusting )

Instructions

1. Almond preparation

   Mix the almonds with the skin. They should be reduced to a powder but keep a perceptible grain, not a fine flour. Preheat the oven to 180°C.

2. Whisk the eggs

   In a mixing bowl, vigorously whisk the eggs and white sugar until the mixture whitens and doubles in volume. The mixture should form a ribbon when the whisk is lifted.

3. Flavoring

   Zest the lemon directly over the mixture. Add the ground cinnamon. Mix gently with a spatula so as not to deflate the eggs.

4. Incorporate almonds

   Pour the almond powder in a rain-like fashion. Mix gently from bottom to top. The mixture should be homogeneous and thick.

5. Baking

   Butter a round mold. Pour the batter. Bake for 30 to 35 minutes. The top should be golden brown and the blade of a knife should come out dry but clean.

6. Finishing and decoration

   Let the cake cool completely. Place a St. James cross stencil in the center. Generously sprinkle icing sugar over the entire surface, then carefully remove the stencil.

Chef's tips

• Do not over-process the almonds to prevent them from releasing their oil.
• Let the cake cool completely before unmolding to prevent cracking.

Storage

Store for 3 to 4 days at room temperature, wrapped in a clean cloth.