Gluten Free Almond and Citrus Cake – Tarta de Santiago


Units Scale
  • 6 eggs, separated
  • 2 cups almond flour
  • 1 cup granulated sugar
  • zest from 1 lemon
  • zest from 1 orange
  • 1 tsp almond extract
  • Powdered sugar and cinnamon for dusting


  1. Separate the egg whites from the yolks and beat the egg whites until stiff peaks form.
  2. In the other bowl, add the sugar to the egg yolks and whisk until the yolks turn pale yellow, about 3 minutes.
  3. Add the zest of both the lemon and the orange and the almond extract and beat on high until well combined.
  4. Fold in the egg whites until completely incorporated.
  5. Pour into a parchment lined springform pan and bake at 350 for 30 minutes.
  6. Allow to cool and dust with powdered cinnamon sugar before serving.