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​Tarte de Santiago (Spanish Almond Cake)


Tarte de Santiago (Spanish Almond Cake)


Oil or butter to grease the cake tin (24cm)

250g almonds, ground

250g sugar

4 eggs

1 lemon, zested

4-5 tbs icing sugar


  1. Preheat oven to 180 C. Grease cake tin and line with baking pape2 Mix together the eggs and lemon zest in a bowl.
  2. Mix together the almonds and sugar in another (large) bowl.
  3. Make a well in the centre of the dry mixture and pour in the egg mixture.
  4. Mix together until well combined, approx. 5 minutes.
  5. Pour tart mixture into prepared tin and cook for 30 -40 minutes, until a skewer comes out clean.
  6. Allow to cool before removing from tin.

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