Now, Why This Recipe and What Makes It Special?

I’ve had this cake on my to-make list for almost eight months. I kept seeing versions of Tarta de Santiago pop up, and every time, I’d tell myself, “Okay, I’m going to make this next.” But life happens, and you blink, and suddenly half a year has gone by.

So when I finally made it, I knew I didn’t want to copy the basic version. I wanted something that still honored the history with its centuries-old roots, but with a flavor profile that felt like me. Traditionally, people dust the top with powdered sugar and stencil the Cross of Saint James, which is beautiful and has so much cultural meaning. But I didn’t want to do that. I wanted the almonds themselves to tell the story.

I went with a generous layer of sliced almonds on top, and honestly, I loved it. And instead of using lemon zest like most people do, I went with Grand Marnier. I wanted that deep but subtle citrus aroma. It gave the cake this silky orange warmth that worked so well with the almonds and cinnamon.

This version is soft, moist, and naturally gluten-free. Simple ingredients, beautiful flavor, and just enough personality to make it feel special.

Lessons Learned

One thing I learned very quickly: whisk those eggs well. You don’t need to whip air into the batter, but you do want everything smooth. If the eggs aren’t properly mixed in, you’ll see tiny streaks of egg white after baking, and that’s not the vibe. I used my hand mixer. I always reach for it because it makes life easier and it gave me the exact consistency I wanted.

Another thing, when you pull the cake out of the oven, don’t panic if it has a slight dome. It settles beautifully as it cools into a flat, even surface. Just give it at least 20–30 minutes before trying to transfer it. This cake firms up as it sits, and the structure becomes perfect for lifting and moving without cracking.

I removed the springform ring after about 15–20 minutes to help it cool faster, then let it sit on just the base for the remainder. Once it’s fully cool, it’s sturdy but still moist and soft, honestly the best of both worlds.

How to Make It Your Own

This cake leaves a lot of room for personal touches without ruining it.

• If you prefer citrus but don’t want alcohol, you can switch the Grand Marnier for orange zest or even a tiny splash of orange blossom water.

• If you like a deeper almond flavor, swap the vanilla for almond extract (just go light because almond extract can take over quickly).

• You can add a little nutmeg or even cardamom for warmth.

• You can dust it with powdered sugar if you want the traditional look, or do what I did and go with the sliced almonds.

• It also works beautifully with a drizzle of honey, a spoonful of yogurt, or a little custard like the one in the recipe below.

This recipe is forgiving and simple, so feel free to shift it based on what you’d like.

Pro Tip:
If you want to transfer this cake without stress, let it cool completely. I know it’s tempting to rush it, but trust me, that 30–40 minute wait is doing the work for you. Remove the springform ring after the first 15–20 minutes, let the cake sit uncovered, and you’ll get the perfect texture for lifting and moving without cracks. And if you have a cake lifter (that stainless-steel disc tool), use it, it makes the whole process effortless.

Summary Notes:

This cake is soft, and moist. The Grand Marnier gives it a nice citrus depth that just works, and the sliced almonds on top give every bite a little crunch. It's naturally gluten-free, simple to throw together, and stays tender for days. I like to keep mine on the counter in an airtight container, it stays moist and fresh for up to three days, and after that, you can pop it in the fridge to extend it’s freshness.

This is a Spanish classic, made just a tiny bit modern, and truly one of my favorite cakes I’ve made this year. I hope you enjoy it as much as I did.

Tried it? Let us know how it went in the comments below.