The Key to a Tarta de Santiago

Out of all the sweet treats travelers get to taste along the Camino, the historic Tarta de Santiago is the most popular and tastes the best. This almond cake does not contain flour, which distinguishes it from other similar cakes.

The first written record of this cake is from 1577, in which it was called the Royal Torte (Torta Real). The cake is thought to have originated in wealthy households in the 16th and 17th centuries, when families wanted to incorporate exotic ingredients like almonds and sugar into their cuisine. It was a symbol of their wealth and power that served the dual purpose of honoring and impressing guests.

Since 2006, the method of making this cake has been regulated and safeguarded with a Protected Geographical Indication (PGI) mark as Tarta de Santiago.

To learn how to make a good Tarta de Santiago, we will follow the method of the bakery "Tarta de la Abuela". This bakery follows the PGI regulation to make a moist, aromatic, and flavorful cake. Let's go through the key steps.

The first step is to line the cake with shortcrust pastry. In "Tartas de la Abuela" bakery they use an electric mixer for the mixing and kneading process. Do this at home until you get an evenly mixed dough. Using a round, shallow cake tin, roll out the dough, and place it in the bottom of the tin. Poke a few holes in the dough with a fork.

The next step is the cake batter. Chop the almonds into small pieces, without grinding them completely. Beat in the whole eggs. Mix by hand to make sure the almonds do not dissolve completely. This will give the cake a spongy and granulated texture.

Now fill the cake tin. Pour the batter into the cake tin and carefully spread with your hand until it has almost reached the sides. It is now ready to go into the oven.

Though every oven is different, in "Tarta de la Abuela" usually baked the cake at 320ºF (160ºC) for 38 to 40 minutes.

The cake is ready to be taken out of the oven once it has turned a golden brown. Be careful not to leave it in the oven too long, or it will dry out. Now for the final touch.

Nearly a century ago, the compostelan pastry chef José Mora Soto introduced the new idea of branding the Tarta de Santiago with the Cross of St. James. Hold a cut-out of the cross over the cake and sprinkle icing sugar over it.

Once you take away the cross, the cake will be left with the symbol that links it so closely to Santiago de Compostela. The result is a cake that is loved as much in Galicia as it is by the pilgrims who discover it on their Camino.