Easy 5-Ingredient Spanish Tarta de Santiago Inspired Almond Cake Recipe

This cake draws inspiration from the Spanish Tarta de Santiago, a classic almond cake cherished by the people of Galicia and trekkers of the Camino.

Dense and bright with a hint of lemon zest, this delicately sweet cake is perfect for any meal—breakfast, lunch, or dinner. With just five simple ingredients, preparation is a breeze.

Serve it with freshly whipped cream and seasonal fruit for a dessert that transitions effortlessly through the seasons. 

SERVES 6-8 

INGREDIENTS

1 tablespoon unsalted butter

Zest of one lemon

1 ¼ cup of granulated sugar

5 eggs at room temperature

3 cups almond flour, plus 1 tablespoon for baking dish 

½ teaspoon cinnamon

½ teaspoon almond extract (optional)

Preheat the oven to 350ºF degrees. 

Prepare an 8×8 baking dish by coating the bottom and sides of the dish with butter and a light dusting of flour. Don’t be afraid to use your fingers to ensure the butter coats the corners and edges. 

In a small bowl, rub the zest of one lemon into the sugar. 

Add the eggs to the sugar mixture and beat by hand or with an electric mixer, until thick and pale yellow for about 6 minutes. 

Add the almond flour, cinnamon, and almond extract to the sugar mixture. 

Stir until combined and no clumps remain. Pour into the prepared baking dish. Bake for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean. 

Cool in the baking dish. 

This recipe was tested using local ingredients sourced from Finn’s Ranch and Ellis Orchard.