Spanish Almond Cake (Tarta di Santiago)

This exquisitely moist, flourless almond cake from Galicia promises an elegant dessert from a very simple ingredient list.

This classic almond cake comes from the Galicia region of North-Western Spain, named after Santiago de Compostela. Recipes for this cake have been documented for over 500 years, and still today it’s often marked with ancient insignia - traditionally the cross of St. John - stencilled with icing sugar. It’s strength lies in its simplicity, making an elegant cake to enjoy with coffee, sherry or a light dessert with whipped cream and fresh fruits. It’s also naturally gluten-free and fat-free too, with the bulk provided from whipped eggs, sugar and almonds. Because this cake predates leavening agents like baking powder, a whipped egg-foam is what makes this cake rise. It’s one of the few desserts you will find served at bars in Spain and naturally it’s a great dessert to end a few rounds of tapas. There is some extra aroma provided from citrus zest, vanilla and often orange blossom water, which is highly optional if you don’t like too much perfume. I enhance the flavour of the almonds with almond extract, which I advise adding towards the end of the recipe as its oily properties can prevent the eggs whipping to a stable mousse. That aside, this is a relaxing and rustic Spanish bake to make that will last you for well over a week. Really, it doesn’t go stale. Let’s go!