Galician Almond Torte
(Torta de Almendras Santiago)

This is usually decorated with a stenciled cross of Santiago de Compostela on the top.


  • 1 pound blanched, skinless almonds or almond powder
  • 10 tablespoons butter
  • 2 cups granulated sugar
  • 6 eggs
  • 1 1/4 cups all-purpose flour
  • Juice and grated zest of 1 lemon
  • Confectioners' sugar


  1. Toast the almonds in a preheated 350 degree F oven until light golden brown.
  2. Process almonds in a food processor until finely ground.
  3. Beat the butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time.
  5. Add the flour, ground almonds and lemon zest and stir just until mixed.
  6. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
  7. Cool for 15 minutes, then pour the lemon juice over the surface.
  8. Remove from the pan and cool on a rack.
  9. Dust with confectioners' sugar before serving.

Serves 10 to 12