Spanish Tarta de Santiago (St. James’ Cake)

Tarta de Santiago, or “St. James’ Cake,” is a beloved almond cake from Spain that brings simplicity and elegance to the dessert table. Originating from Galicia, in the northwest of Spain, this cake has earned a reputation for its rich almond flavour and its delicate, moist texture.

Traditionally marked with the cross of St. James dusted in powdered sugar, Tarta de Santiago is not just a dessert, it’s a piece of Spanish history, served with pride and a touch of reverence.

What Is Tarta de Santiago?

Tarta de Santiago is a traditional Spanish almond cake that’s made without any flour, relying solely on ground almonds for its signature flavour and texture.

This gluten free dessert is remarkably simple to make but carries a refined, understated quality. The cake is typically topped with powdered sugar, with a stencil of the cross of St. James placed on top, which gives the dessert a unique look and a nod to its historical roots.

Light, moist, and fragrant, Tarta de Santiago is a popular treat in Spain, often enjoyed with a glass of dessert wine or a cup of strong coffee.

This cake is both light and dense in a unique way, light because it doesn’t feel overly sweet or heavy, and dense because the ground almonds give it a satisfying texture. It’s ideal for those who appreciate desserts with a natural, nutty richness without the distraction of frostings or heavy toppings.

Ingredients and Taste

The ingredients in Tarta de Santiago are refreshingly simple: ground almonds, eggs, sugar, and a hint of lemon zest or cinnamon. The almonds are finely ground, giving the cake its characteristic texture, while the eggs add both richness and moisture.

Sugar provides sweetness, and a touch of lemon zest or cinnamon lifts the flavour with a subtle brightness or warmth.

In terms of taste, Tarta de Santiago is all about the almond. The flavour is nutty and slightly sweet, with a natural richness that doesn’t need much embellishment. The lemon zest (or sometimes orange) adds a refreshing note, preventing the cake from feeling too heavy.

As you take a bite, you’ll notice the crumbly yet moist texture, which makes each mouthful satisfying and indulgent without being overly rich. This balance of flavours and textures gives the cake a refined elegance, and its lack of flour lets the almonds take centre stage, unmasked and unencumbered.

A Taste of History

Tarta de Santiago has a deep connection to Spain’s history, particularly to the Camino de Santiago, the famous pilgrimage route that leads to the cathedral in Santiago de Compostela, where it’s believed that the remains of St. James, one of the apostles, are buried.

The cake itself dates back several centuries, with records mentioning it as early as the 16th century. However, it wasn’t until the early 20th century that the tradition of decorating it with the cross of St. James emerged, symbolizing the cake’s association with the pilgrimage.

Galicia, the birthplace of Tarta de Santiago, has long celebrated this dessert as part of its culinary heritage. Today, visitors to Santiago de Compostela and pilgrims alike can find this cake in pastry shops and restaurants throughout the city and across Spain.

Its simplicity, combined with its historical and cultural significance, makes Tarta de Santiago a favourite for both locals and travellers looking for a taste of Spain’s past.