Santiago Cake


Preparation info

  • Makes

    12 Slices

    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

I am absolutely hopeless at cooking puddings, but I do love eating them. In Spain the ubiquitous Tarta de Santiago - a beautiful almond-flavoured cake that is eaten as a pudding - is absolutely scrumptious when freshly baked.


  • 3 large eggs
  • 225g/8oz caster sugar


Break the eggs into a food processor, add the sugar, butter, flour and water and whizz together for a minute or so until all the ingredients are well blended. (If you don't have a processor, then I'm afraid you'll have to work quite hard for about 15 minutes beating the ingredients together properly by hand.) Tip in the ground almonds and lemon zest and whizz for a few seconds, or beat by hand,