july | august 2019 110
While the origin of Tarta de Santiago is, like many old traditions,
fairly unclear, most claim the cake was brought to Galicia by a
pilgrim and subsequently consumed by those making the journey
to the cathedral. Written references to this cake stretch as far
back as 1577, when it was referred to as torta real, or “royal cake.”
However, the fi rst recorded recipe of tarta de almendra, or “almond
cake,” didn’t appear until 1838. Most recipes called for three
simple ingredients signature to desserts in the Iberian Peninsula
region: eggs, almonds, and sugar. But what it lacks in complexity,
it makes up for in utility. Its hefty, crunchy crumb—due to the
absence of fl our or aeration in the batter—makes it a durable, on-
the-go snack for hikers on the Camino de Santiago. And nearly
everyone agrees its density makes it an ideal companion for a
warm cup of café con leche.
While the cake itself has a minimalistic formula, its adornment, an
outline of the cross of St. James, is what sets it apart. This particular
cross is known as an espada, a hybrid of a sword and a cross, and
Makes 1 (8-inch) cake
This delicately sweet, slightly eggy cake has been a Spanish favorite
for centuries, and with subtle notes of lemon and almond permeating
throughout, you’ll understand why. Be sure to pair it with a generous
scoop of dulce de leche for optimal enjoyment.
6 large eggs (300 grams)
1¼ cups (250 grams) granulated sugar
2½ cups (240 grams) blanched almond fl our
3 tablespoons (9 grams) orange zest (about 1 orange)
½ teaspoon (1.5 grams) kosher salt
Garnish: confectioners’ sugar
Dulce de leche, for serving
- Preheat oven to 350°F (180°C). Line the bottom of an 8-inch
round cake pan with parchment paper. - In a large bowl, whisk together eggs and sugar. Add almond fl our,
zest, and salt, whisking until well combined. Pour batter into prepared
pan. - Bake until a wooden pick inserted in center comes out clean,
35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan,
and let cool completely on a wire rack. Place a cross stencil
in center of cake, and dust cake with confectioners’ sugar, if desired.
Remove cutout, and serve immediately. Serve with dulce de leche, if
desired.
Tarta de Santiago
can be made by gently placing either a stencil or a physical cross
of St. James on the center of the cake and then dusting a generous
amount of confectioners’ sugar on top. Though it may seem
unassuming, this emblem dates all the way back to the year 844,
and it was used as a symbol of the Order of Santiago, a religious
and military order founded in the 12th century. Nowadays, the
cross of St. James exemplifi es the power of Christianity, serving as a
reminder of God’s protection for the people of Galicia, along with
those who make the trek and who bake this iconic Galician cake.Of the thousands who fl ock to Galicia each summer, not all take
part in the daunting expedition on the Camino. But by baking
this cross-bearing cake, they are engaging in a fundamental part
of the spiritual journey. While a one-layer cake may seem much
too modest to hold such paramount signifi cance, it’s a right of
passage when honoring the patron saint of Spain, with each bite
connecting you to countless pilgrims who have been nourished by
this very same cake. It doesn’t get much sweeter than that.Adorn your cake with the signature cross of St. James! We
make it easy for you with a printable PDF stencil, available to
download at bakefromscratch.com/crossstencil.•