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Tarta de Santiago Recipe

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Tarta de Santiago Recipe

The Tarta de Santiago is an almond pie/cake which comes from the Spanish region of Galicia. It is the dessert of choice in Santiago de Compostela, where pilgrims go to this day to visit the remains of the Apostle James. The traditional design involves a powdered sugar coating with the Cross of St. James outlined on it, but the cake is still pretty good without the cross.

This recipe was adapted from the Culinaria Spain cookbook. I came across a recipe as I was trying to come up with a dessert for a friend to bring to a party, and my wife has completely reworked the recipe to our satisfaction. Enough people have asked for it that it's now on the web page!


  • 8 eggs
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • peel from one unwaxed lemon
  • 4 cups almond flour or freshly ground almonds
  • 1 tsp cinnamon
  • 1 1/2 tsp cream of tartar
  • 1 tbsp almond extract
  • 1 tbsp amaretto liqueur
  • 3 tbsp butter, room temperature
  • 1/4 cup or so of extra white sugar


  1. Pre-heat oven to 350 degrees.
  2. Generously butter and sugar two cake pans. Place in freezer.
  3. Place the eggs in a stand mixer and set to low to break down the eggs. Once the eggs are a smooth mass, slowly add the white suger and then the brown sugar. Add the lemon peel, cinnamon, almond extract and Amaretto.
  4. Rachet up the speed of the mixer until the mixture is deep yellow and fluffy.
  5. Fold in the almond flour.
  6. Pour into the cake pans and place in oven for 30 minutes.
  7. Remove when a knife inserted into the center comes out clean.
Alex has also improvised a sort of icing with confectioner's sugar made into a slurry with more amaretto liqueur, but this latest version of the cake doesn't need icing, sugar dusting or other accompaniments.
Dr. Jimbob's Home -> Coooking -> Tarta de Santiago Recipe

Last updated: June 8, 2008 by James C.S. Liu

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