Spanish low-carb almond cake (Tarta de Santiago)

Spanish low-carb almond cake (Tarta de Santiago)

Originating from the Middle Ages, this traditional Galician dessert is made with luscious almond cake flavored with lemon zest, and decorated in the Cross of Santiago. The original name is Tarta de Santiago, and if you love almonds and a bit of history, this low-carb version is for you!

Spanish low-carb almond cake (Tarta de Santiago)

Originating from the Middle Ages, this traditional Galician dessert is made with luscious almond cake flavored with lemon zest, and decorated in the Cross of Santiago. The original name is Tarta de Santiago, and if you love almonds and a bit of history, this low-carb version is for you!
USMetric
8 servingservings

Ingredients

  • 5 5 eggeggs
  • 23 cup (5 oz.) 160 ml (140 g) erythritol
  • ½ tbsp ½ tbsp lemon zest
  • 1 tsp 1 tsp ground cinnamon
  • 2½ cups (10 oz.) 600 ml (280 g) almond flour
  • 4 tbsp 4 tbsp powdered erythritol for decorating
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, crack the eggs and add the sweetener. Using an electric mixer, or a hand whisk, beat together until smooth.
  3. Add the lemon zest and the cinnamon powder, and beat again.
  4. Add the almond flour, little by little, and integrate it with the help of a spatula, making enveloping movements.
  5. Grease a 10" (25 cm) springform pan with butter, and pour the mixture into it. Spread the mixture evenly with a spatula.
  6. Bake the cake for 30 to 35 minutes or until an inserted toothpick comes out clean.
  7. Let the cake cool down before removing it from the pan.
  8. To decorate the cake traditionally, cut the cross of Santiago on cardboard and place it on the cake. With the help of a sieve, sift and spread the sweetener powder over the cake. Then carefully remove the paper cross.

Tip

To make the Santiago cross, we recommend using a cardboard cutout. This way, the cross will be firmer and more resistant and will not bend when lifting it.

Recommended special equipment

- Electric mixer
- 10" (25 cm) springform pan

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One comment

  1. Diane
    Delicious and not too sweet. Very easy to make. Lined baking pan with parchment paper (for easy cleanup).

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