Tarta de Santiago
Chapter 5: Sweets & Drinks
This is the dessert that anchors the end of the night at every great tapas joint in America. A native of the rainy, mystical region of Galicia, this ancient, flourless almond cake was originally built to sustain pilgrims on the Camino de Santiago. In a modern restaurant context, it is the perfect, make-ahead finale to a long night of grazing. Because the batter relies entirely on the natural oils of the almonds rather than butter or flour, the crumb is dense, deeply moist, and bordering on marzipan. Served flash-warmed from the oven alongside a melting scoop of salted caramel ice cream, it delivers a flawless, high-contrast final act.
Before you start
Preheat the oven and prepare the springform pan.
Heat the oven to 350°F (175°C) without the convection fan. Generously butter the bottom and sides of a 9-inch springform pan, and line the bottom with a buttered circle of parchment paper to guarantee a clean release.
Perfume the dry ingredients with the citrus.
In a large bowl, combine the almond flour, granulated sugar, lemon zest, cinnamon, and salt, rubbing the zest into the sugar with your fingers to release the fragrant oils.
Gently incorporate the wet ingredients into a dense paste.
Add the eggs and Brandy to the almond mixture, stirring gently with a wooden spoon just until a homogenous paste forms; do not whisk vigorously, or the cake will aerate and ruin the texture.
Bake the cake until deeply golden.
Pour the batter into the pan, tap it firmly on the counter to knock out air bubbles, and bake on the center rack for 30 to 35 minutes until a toothpick comes out with just a few moist crumbs.
Cool completely and store tightly wrapped at room temperature.
Let the cake cool on a wire rack before releasing the springform ring, then wrap tightly in plastic and leave it on the counter for one to three days; do not refrigerate, as the cold will alter the almond crumb.
Ingredients
- unsalted butter1 tbsp
- fine almond flour2 1/2 cup
- granulated white sugar1 1/4 cup
- eggs5 large
- organic lemon1 large
- ground cinnamon1/2 tsp
- Spanish Brandy or Pedro Ximenez sherry2 tbsp
- kosher salt1 pinch
- powdered sugar1/4 cup
- salted caramel or vanilla bean ice cream1 pt
Method
- 01
Flash-warm the cake slices to wake up the aromatics.
As you clear the final savory tapas plates, preheat the oven to 400°F (200°C), slice the rested cake into 8 to 10 wedges, and bake them on a parchment-lined sheet for 3 to 4 minutes until the edges are crispy and warm.
- 02
Dust the cake with the Cruz de Santiago.
Transfer the warm slices to individual plates, place the paper cross stencil in the center of each, dust heavily with powdered sugar using a fine-mesh sieve, and carefully lift the paper straight up for the reveal.
- 03
Plate with melting ice cream and serve immediately.
Drop a generous scoop of salted caramel ice cream beside the warm cake, optionally finishing with a drizzle of sherry reduction, and rush it to the dining room.
Notes
Put down the electric mixer.
Treat this batter like a dense marzipan, not a light sponge cake. Vigorously whipping the eggs introduces air that will cause the cake to rise, dry out, and shatter. Mix gently by hand until just combined.
The theatrics of the cross are non-negotiable.
The powdered sugar stencil of the Cruz de Santiago is the legal and cultural identifier of this dish. Print a template, lay it over the warm cake, dust heavily, and lift straight up in front of your guests.