Torta de Santiago: A Traditional Spanish Almond Cake (Gluten Free)

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats are gluten-free and more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Crack 5 eggs in a bowl.

Add 10 and 1/2 oz of sugar to the eggs.

Zest 1 lemon and add the zest to the mixture.

Mix with a hand mixer until light and pale.

Add half of the almond flour and mix with a spatula.

Add the second half of the almond flour and mix until combined.

Prepare a 12-inch pan by greasing it with butter.

Pour the batter into the prepared pan.

Preheat the oven to 350°F.

Tap the pan a few times to remove bubbles.

Bake in the oven for 35 to 40 minutes until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes.

Remove the cake from the mold and place it on a wire rack.

Decorate with confectioner sugar using a colander and a St. James cross template.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens