I’m fascinated by the North African influence on Spanish cuisine. Take this traditional flourless almond cake, or Tarta de Santiago, which was a by-product of increased almond cultivation and culinary traditions during Spain’s Moorish era. The dense cake is perfectly suited for a relaxed breakfast, morning coffee break, or afternoon tea. This seasonal version includes chopped pears, though apples (or no fruit) work just as well. After the cake has cooled, I like to rest it in the fridge; then bring it back to room temperature for a soft and fluffy texture.
The oldest recorded recipe for Tarta de Santiago dates back to the 1830s, via Luis Bartolomé de Leybar; written references to a similar almond cake, “Torta Real,” imply it has existed for centuries longer. A popular option at bakeries and cafés throughout Spain, particularly in the Galicia region, during the Feast of St. James, it was—and still is—served to travelers of the Camino de Santiago as a traditional reward when they reach Santiago de Compostela.
More bakes for almond lovers here: Extremadura Almond Pie; Anytime Almond Cake; and Almond Croissant Galette.
Recipe information
Total Time
1 hour
Yield
6–8 servings
Ingredients
5
1¼
1
1
2
2½
1–2
Need to make a substitution?
Preparation
Step 1
Place a rack in middle of oven; preheat to 375°. Lightly coat a 9"-diameter cake pan with nonstick vegetable oil spray; line bottom with a parchment paper round. Using an electric mixer on medium-high speed, beat 5 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl until aerated and very pale yellow, about 5 minutes. Reduce mixer speed to medium-low and beat in 1 Tbsp. finely grated lemon zest, 1 Tbsp. finely grated orange zest, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Add 2½ cups (250 g) almond flour or meal and beat just to combine. Using a rubber spatula, fold in 1–2 Bartlett pears, cored, cut into ¼" pieces (about 2 cups). Scrape batter into prepared pan; smooth surface.
Step 2
Bake tarta until golden brown and it springs back when gently pressed, 35–40 minutes. Transfer pan to a wire rack; let tarta cool in pan 10 minutes. Run an offset spatula or small knife around sides of pan to loosen cake. Turn out onto rack, carefully turn right side up, and let cool completely.
Step 3
Just before serving, transfer tarta to a large plate and dust with powdered sugar.
Do Ahead: Tarta can be baked 1 day ahead. Store tightly wrapped at room temperature (or chill if you prefer a softer texture).