Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Cake
Tin
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; whisk or electric mixer; skewers; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 5 min
- Heat oven to 180°C / 350°F. Grease a 23 cm tin with 15 g butter. Beat eggs and sugar from 250 g ground almonds, 220 g sugar, 4 eggs, 5 g lemon zest, ½ tsp cinnamon; fold in remaining cake ingredients.
Check: The food must be hot through at 180°C / 350°F.
Bake · About 35 min
- Pour into tin; bake 30–35 minutes until firm and a skewer has no wet batter.
Check: Look for this result: firm and a skewer has no wet batter.
Finish · About 30 min
- Cool 30 minutes, remove from tin and dust with 20 g icing sugar.
Tips
- Avoid overbaking so the almond centre stays moist.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use orange zest for a different citrus flavour.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Tarta de Santiago one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Tarta de Santiago?
Avoid overbaking so the almond centre stays moist.
What can I substitute in Tarta de Santiago?
Use orange zest for a different citrus flavour.
Can I prepare Tarta de Santiago ahead?
Prepare the measured ingredients for Tarta de Santiago one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
