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5 from 1 vote

Recipe for Torta De Santiago

Hardware shops in Santiago de Compostela sell the metal crosses to get the characteristic shape on top of the tart. But you can cut a stencil out of cardboard. I ate this tart every day as part of the Pilgrims menu and was surprised at the variations in texture and flavour in what is a simple straightforward recipe. I've made it three times and each time it came out different. This is a flexible recipe if you have a bigger or smaller tart tin: the ratio is equal parts egg, sugar and almond meal. Serves 8 to 10


  • 8 inch tart tin, greased and floured.


  • 6 egg yolks
  • 250 g caster sugar
  • 250 g almond flour
  • Zest of 2 citrus lemon, orange, bergamot, whatever is in season
  • 2 tbsps of orange flower water
  • 1 tsp cinnamon
  • 6 egg whites whisked to soft peaks
  • Icing sugar to decorate


  • Preheat the oven to 170ÂșC
  • Whisk the yolks and sugar together.
  • Add the rest of the ingredients except the egg whites.
  • Whisk the egg whites into soft peaks
  • Fold the whites gently into the mixture.
  • Pour into the tart tin and bake for 35 minutes.
  • Remove from the oven and let it cool.
  • Place the cross on top and dust the tart with icing sugar. Remove the cross and serve.
  • Will last a week.