If you want to try your hand at making a local desert from Galicia here at home, the Tarta de Santiago is an enticing option. This almond cake originally hails from Portomarín, a little village in Lugo, but it has gained popularity throughout the region. Recipe courtesy of Cocina Abierta



  • 260g Almonds (ground)
  • 255g Unrefined golden caster sugar
  • 1 Orange(s) (zest only)
  • 1 Lemon (zest only)
  • 6 Egg(s) (free range) (separated)
  • ½ tsp Almond extract
  • ½ tsp Cinnamon



Mix 180g (6½ oz) of the sugar, zest, and egg yolks together until light and fluffy. Next, stir in the ground almonds, almond extract, and cinnamon. In a separate bowl, beat the egg whites with the remaining sugar until stiff. Add about one-quarter of the egg whites into the thick almond mixture and beat. Add a further quarter and repeat. Add the remaining egg white mixture and fold in until fully combined. Turn the mixture into the prepared tin and bake in a preheated oven for 40 minutes. Remove the tin and let it cool down for 15 minutes. Dust the cake with fine/icing sugar and your favorite silhouette.