SANTIAGO CAKE
The Santiago cake is one of the most emblematic desserts in Spanish cuisine, originating in Galicia and closely linked to the Camino de Santiago. Its simple combination of almonds, eggs and sugar produces a moist, aromatic and naturally gluten-free cake, ideal as a dessert or accompaniment to coffee or tea. It is traditionally sprinkled with icing sugar to form the cross of Santiago, a symbol that identifies this sweet with the pilgrimage route.
Prepare the oven and baking tin. Preheat the oven to 170°C (150°C if using a fan oven). Grease a 28 cm springform tin with butter and set aside.
Mix the aromatic bases. In a large bowl, mix 180g of Billington's Muscovado sugar, the orange and lemon zest and egg yolks, beating until the mixture is light and fluffy. Add the ground almonds, almond extract and cinnamon, and stir until well combined.
Beat the egg whites. In another bowl, beat the egg whites with the rest of the sugar (75g) until stiff peaks form. Gently fold some of the beaten egg whites into the almond mixture, then add the rest with folding movements to maintain the airiness.
Bake the cake. Pour the mixture into the prepared tin and bake for about 40 minutes, or until the surface is firm and lightly browned, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for about 10 minutes before turning out.
Decorate with the Cross of Santiago. Once cool, place a Cross of Santiago template on top of the cake and sprinkle generously with icing sugar. Remove the template and it's ready to serve!
History and tradition of the Santiago cake
The Santiago cake is more than just a delicious dessert: it is an emblem of Galician and Spanish cuisine with centuries of history. Originating in Galicia, in north-western Spain, this almond cake is closely associated with the city of Santiago de Compostela and the Camino de Santiago pilgrimage route. Its simple preparation, based on ground almonds, eggs and sugar, and its characteristic decoration with the cross of Santiago in icing sugar have made it an essential classic at celebrations, after-dinner gatherings and family reunions.
Traditionally, the cake does not contain wheat flour, making it naturally gluten-free, and its moist and aromatic texture is one of its great attractions. The first documentation of this sweet dates back to at least the 16th century, although it was not until the early 20th century that the decoration with the cross of Santiago, the unmistakable symbol of the dessert, became popular.
Tips for making the perfect Santiago cake
Although the recipe is simple, there are a few tricks that make all the difference to the end result:
- Quality of the almonds: Use good quality ground almonds (such as Marcona almonds), as they are the main ingredient and contribute greatly to the flavour and texture.
- Balance of flavours: Lemon or orange zest enhances the natural aromas of the almonds, adding freshness.
- Even baking: Maintain a constant oven temperature (around 170–180°C) so that the centre remains moist without burning the edges.
- Decorating with icing sugar: Placing a cross-shaped template on top helps to achieve the traditional finish that makes this cake so recognisable.
