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Milk Street Recipe

Spanish Almond Cake (Tarta de Santiago)

1 hour, plus cooling 10 minutes active

Spanish Almond Cake (Tarta de Santiago)

This flourless cake from Galicia, Spain, is traditionally made with separated eggs and flavored with citrus and/or cinnamon. We liked it made more simply, with whole eggs and just a small measure of vanilla and almond extracts. A sprinkling of chopped almonds and coarse raw sugar on top of the batter gives the surface a chewy-crisp crust that contrasts wonderfully with the dense, plush crumb of the cake’s interior. Crème fraîche and fresh berries are perfect accompaniments.

Ingredients
  • 240

    grams (1 cup plus 2 tablespoons) white sugar

  • 3

    large eggs, plus 3 large egg whites

Directions
  1. 01
    Heat the oven to 350°F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.
Spanish Almond Cake (Tarta de Santiago)

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