This is a recipe I’ve been trying to get my hands on for years. Ever since walking the last 100 miles of the El Camino de Santiago, a pilgrimage of Northern Spain, and tasting this regional cake, I’ve been on a hunt for the traditional Tarta de Santiago Recipe.
I tested several versions at home and finally found the perfect one on epicurious.com by Claudia Roden. This special almond cake, which also happens to be a gluten free cake, is made in cities across Northern Spain and enjoyed by the locals as well as those taking the journey to Santiago, the city where Saint James’ body lay.
Back in my college days, I had the chance to walk the last 100 miles (about 7 days) of this pilgrimage also known as The Camino de Santiago (translated the way of Saint James). Legend holds that St. James’s remains were carried by boat from Jerusalem to northern Spain where he was buried on the site of what is now the city of Santiago de Compostela.
Folks from all over the world take this trek in search of more spiritual answers in their own life or just as a time of travel and exercise. Many consider the experience a spiritual adventure to remove themselves from the bustle of modern life. It serves as a retreat for many modern “pilgrims”.
The starting point for this pilgrimage is different for many. Today tens of thousands of travelers set out each year from their front doorstep, or popular starting points across Europe, to make their way to Santiago de Compostela. We started about 7 days out and ventured through modern as well as medieval cities, some days feeling as if we had literally traveled back in time.
Along the way, we camped at different sites and found places to eat, from small cafes to local’s homes. Every city or town that we walked through had cafes with one item in common, the Tarta de Santiago. This cake is made from almonds, lemon and orange zest and a few other ingredients. It’s simplicity and rustic nature remind be of the simplicity of many of the towns we journeyed through. The cross on top of the cake is a symbol of Saint James, and is appropriately stenciled on the top of every cake in the region.
Now that I’ve found my prized recipe I am sure I’ll be making it for years to come and remembering my special time in Spain.
Tarta de Santiago Recipe, a Spanish Almond Cake
Ingredients
Method
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to fold it quite a bit).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour or spray with cooking spray. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
Notes
To get the stencil of the cake go to He Needs Food. Cut out the cross then use it as a stencil as you sprinkle the cake with powdered sugar.
Be my this looks beautiful and I love your decoration on the cake, thanks for sharing!
I meant to say Becky))
Happy Easter and what a great adventure you had. Really, once-in-a-lifetime type things.
Thank you for sharing this cake recipe. It sounds delicious!
I have always wanted to try an almond cake like this, but I’ve never come across one with such a great story behind it! Thank you for sharing your memories of The Camino de Santiago, sounds like an incredible experience.
Kate, I think you’ll really enjoy the cake! Let me know if you try it out!
thank you for the lovely post – i enjoyed both the story and the recipe. what a wonderful experience you must of had. i’m guessing you found it to be enlightening on a variety of levels (credit cradle at dress head store). I would love to try the recipe but unfortunately do not have a food processer. could i make it suscessfully with purchased almond flour? if so, do you know what the equivalent in flour would be that amount of almonds? thanks for any thoughts you might have.
It should be about 2 and 1/4 cups of almond flour, though I haven’t tried it that way yet. Please comment back if you try it using almond flour! I’d love to hear how it turned out.
I made this for Easter brunch, and it was SO GOOD! I used 1 3/4 cups almond flour, I didn’t really think about what amount 1 3/4 cups almonds would turn into. It worked out though! I also added a dash of vanilla, and a couple tablespoons of grapefruit juice. It was a huge hit at my family brunch. My step dad told me it was the best thing I’ve ever made, so thank you!
Such a pretty way to dress up a delicious cake. I’m looking forward to seeing you soon!
This is amazing! I cannot even believe what a rich, full life you’ve already lived. I love it and have so much to learn from you.
You’re too sweet Carrian!! Really traveling a little bit only makes you want to travel more… there is so much more of the world I want to see, so many more cultures to learn from and people to meet!! I think this is why I love teaching English so much too 🙂
nice recipe but 6 eggs z to much i will try to do it with less
Let me know how yours turns out. There are a few recipes out there with less eggs and added ingredients!
ThankYou so much for this recipe!!! I just love love love this cake – it”s sooooo moist and delicious!!!!
I have one question – what do You think if it would be ok to replace sugar with honey?! There is lot of sugar in the recipe, and I was thinking about the ways to make this delicious cake even more healthier?! Thank You!!!
I’m not sure about it because the consistency of the cake might change. If you try it, I would try just part honey. Please do let me know how it turns out!!
Thanks so much for the recipe – I’m in Santiago de Compostela now & have had 2 days – wish I was able to walk The Way but have enjoyed meeting pilgrims & hearing their stories. I can’t wait to make the cake!
Oh I’m soo jealous that you’re right there!! It makes the cake even better, enjoying it in it’s original origin. Enjoy!
I’ve just returned from our Camino; we started in Sarria and walked the last section also, enjoying Tarta de Santiago along the way. Thanks for the recipe!
I’m so jealous that you just went on the Camino. I hope to do it again one day.
I make this often, to rave reviews – it is a gorgeous
Cake and looks awesome with the cross on top.
You can buy almonds already ground and while
Almond flour works okay it is richer with actual
Ground almonds. I use erythritol (available at most
Health food stores) for all my baking instead of sugar.
It is a powder and you use 1:1 so easy substitute. With erythritol you end up with a gluten and sugar free gorgeous cake.
WOW! I will have to try erythritol, sounds intriguing for those looking to lower sugar intake. And I’m sure the cake still tastes fabulous with all the nutty almond flavor.
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Dear Becky, What a lovely cake! It would be respectful if you would attribute this recipe to its author, which you have duplicated exactly from James Beard award winner Claudia Roden, which she first shared in 1968 and then adapted to a simpler version. Although the cake’s history goes back to the middle ages, it was a cake served during Passover in medieval Spain, when the many Jews who lived there could not eat flour during Passover. The history of this cake can be found in a wonderful BBC interview with Claudia Roden available on the internet. Thank you for sharing and also for attributing it.
Lisa, thanks so much for your comment. I added that attribution, thanks for letting me know that it was forgotten. That is something I always try and have on my recipes that are not my own but occasionally I do forget!
I loved this cake!! We finished our Camino on June 22 of this year. I first tasted the cake in a small albergue in Fonfria. I think I ate it at least once a day from then until leaving Spain. I immediately looked for a recipe when we got back to Canada and I’m planning to make it tonight. Yummmmmm.
Donna, how long were you on the trek? I’m glad to hear from another sojourner!
2 1/4 cups almond meal is way too much. The egg yolk & almond flour mixture came out the consistency of natural peanut butter.