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Milk Street Bowtie Spanish Almond Cake (Tarta de Santiago)

Spanish Almond Cake (Tarta de Santiago)

1 hour, plus cooling 10 minutes active

Spanish Almond Cake (Tarta de Santiago)

Free

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.

240 grams (1 cup plus 2 tablespoons) white sugar
3 large eggs, plus 3 large egg whites
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
250 grams (2½ cups) blanched almond flour
35 grams (3 tablespoons) turbinado or demerara sugar
37 grams (⅓ cup) sliced almonds, chopped
Ingredients
  • 240

    grams (1 cup plus 2 tablespoons) white sugar

  • 3

    large eggs, plus 3 large egg whites

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon almond extract

  • ¼
  • 250

    grams (2½ cups) blanched almond flour

  • 35

    grams (3 tablespoons) turbinado or demerara sugar

  • 37

    grams (⅓ cup) sliced almonds, chopped

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Spanish Almond Cake (Tarta de Santiago)

Get Ready to Cook

8

Servings

1 hour, plus cooling

10 minutes active

Tip

Don't underbake the cake. Rather than use a skewer or toothpick to test the center for doneness, check the browning and crust development. The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger. Don't serve the cake warm. Its texture is best when fully cooled.

Ingredients
  • 240

    grams (1 cup plus 2 tablespoons) white sugar

  • 3

    large eggs, plus 3 large egg whites

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon almond extract

  • ¼
  • 250

    grams (2½ cups) blanched almond flour

  • 35

    grams (3 tablespoons) turbinado or demerara sugar

  • 37

    grams (⅓ cup) sliced almonds, chopped

Step 1 of 3

Preheat the oven

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.

Step 2 of 3

Combine the ingredients, then bake

240
grams (1 cup plus 2 tablespoons) white sugar
3
large eggs, plus 3 large egg whites
½
teaspoon kosher salt
¼
teaspoon vanilla extract
¼
teaspoon almond extract
250
grams (2½ cups) blanched almond flour
35
grams (3 tablespoons) turbinado or demerara sugar
37
grams (⅓ cup) sliced almonds, chopped

In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously until well combined, 30 to 45 seconds; the mixture will be slightly frothy and the sugar will not be fully dissolved. Add the almond flour and whisk until incorporated.


Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the crust feels firm when gently pressed with a finger, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes.

Step 3 of 3

Cool before serving

Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving.

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Spanish Almond Cake (Tarta de Santiago)

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