spanish cake

This Spanish almond cake is a vegan version of the traditional Tarta de Santiago from Galicia. Decorated with the Cross of Saint James and served with Spanish moscatel.

Spanish Almond Cake

(125 grams) almond meal

(117 grams) all-purpose flour

(175 grams) sugar

baking powder

baking soda

lemon juice

neutral oil (I used sunflower)

lemon

almond extract

icing sugar

Spanish moscatel

Preheat the oven to 120°C / 250°F.

Spread the almond meal on a baking pan...

Spread the almond meal on a baking pan and toast it in the oven for about 5 minutes or until lightly golden. Watch it carefully because it can burn in a second.

Raise the oven temperature to 175°C / 350°F...

Raise the oven temperature to 175°C / 350°F and prepare a 15 cm (6 inch) cake pan by greasing the sides and placing a circle of baking paper on the bottom.

Combine the toasted almond meal with the flour,...

Combine the toasted almond meal with the flour, sugar, baking powder, and baking soda in a bowl.

In a tall bowl beat the chilled aquafaba...

In a tall bowl beat the chilled aquafaba with an electric beater until you reach soft peaks – about 2 minutes. Add in the lemon juice and continue beating until you reach firm peaks – about 3 minutes more. With the beaters running, slowly drizzle in the oil and beat for 1 minute more. Finally add the lemon zest and almond extract and beat for a few more seconds to combine.

Pour the dry ingredients into the aquafaba and...

Pour the dry ingredients into the aquafaba and gently fold it in until no dry patches remain. The aquafaba will deflate a little bit as you do this but try not to overwork it in order to maintain the airiness. Transfer the batter to your pan and smooth it out.

Bake for 30 – 35 minutes or until...

Bake for 30 – 35 minutes or until a toothpick inserted into the middle comes out clean. If the top is browning quickly, cover it with aluminum foil (I covered mine after 10 minutes in the oven).

Allow to cool for 10 minutes in the...

Allow to cool for 10 minutes in the pan then gently turn the cake out of the pan onto a plate. Allow to cool. When you’re ready to serve, place a stencil of the Cross of Saint James (available online) on top and sift over a fine layer of icing sugar. Gently lift off the stencil.

Serve each slice with a shot of Spanish...

Serve each slice with a shot of Spanish moscatel. Pour the shot directly over the slice before eating.

A lemon cake that's perfect for any time of the day. 

Spanish Sunday Cake (Torta Dominguera)

all-purpose flour

lemon zest

sugar

eggs, room temperature

vegetable oil

Greek yogurt

Powdered sugar, for dusting (optional)

Preheat oven 355°F and spray a 9-inch cake pan with baking spray. Line the bottom with parchment paper, set aside.

Whisk flour and baking powder together, set aside.

In another bowl whisk lemon zest, sugar, and eggs, whipping until light and fluffy, about 2 to 3 minutes.

Gradually add the dry ingredients in 3 additions alternating with the yogurt in 2 additions, beginning and ending with the dry ingredients.

Use a rubber spatula to scrape the bottom and sides of the bowl.

Pour the batter into the prepared pan, tapping the pan to remove the air bubbles.

Bake the cake until it is golden around the edges and a toothpick inserted comes out clean with a few small, but moist crumbs, about 35 to 40 minutes.

Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely or serve warm. Garnish with powdered sugar, if desired.

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Spanish Almond Cake

Spanish Sunday Cake (Torta Domingue...

Top 2 spanish cake recipes from across the web

The most viewed spanish cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish Almond Cake

Spanish Sunday Cake (Torta Domingue...

The most viewed spanish cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine