Spanish Almond Cake

This delicious almond cake is called Tarta de Santigo in Spanish. It’s so easy to make you will learn to rely on it when you have little time to make an impressive dessert.

Serving size

⅛ cake


8 servings

Prep time: 15min
Cook time: 20min
Total: 35min


Cooking spray

½ pound (227 grams) almonds, whole blanched

7 ounces sugar

1 medium lemon, zest only

4 large eggs

1 tablespoon butter, unsalted

¼ cup powdered sugar


Special Equipment:

Food Processor

8-inch round spring-form baking pan

Small sifter or sieve

Nutrition Info

Makes: 8 servings  Serving size: ⅛ cake




17 g

Saturated Fat

2 g

Trans Fat

0 g


94 mg


34 g


29 g


4 g


9 g


32 mg


90 mg


179 mg


241 mg


  1. Preheat oven to 350ºF.
  2. Spray the baking pan with cooking spray.
  3. Grind almonds in a food processor to the consistency of almond meal (Note: Grind in batches to ensure the almond meal will have an even consistency).
  4. Reserve in a small bowl.
  5. Combine sugar and lemon zest in the same food processor (no need to clean after grinding almonds). Process for 45 seconds to distribute the oils of the zest throughout the sugar.
  6. Whisk the eggs in a large bowl.
  7. Add the sugar and lemon zest mixture. Stir to mix well.
  8. Add the ground almonds and stir to thoroughly combine.
  9. Transfer the batter to the prepared baking pan.
  10.  Bake for 20 minutes or until the top is firm to the touch. Cool.
  11.  Unmold and sprinkle with powdered sugar, using a sifter or sieve.
Recipe Contributed by FamilyCook Productions

To create the Cross of Santiago design, make a template of the cross with parchment paper. Place centered on the surface of the cake and sprinkle the powdered sugar over it. Remove the cross and voila – the cross design remains. You can use your favorite shape to make a stencil template and use it for the same effect.