Almond Cake (Torta de Santiago)

  • 1 cup sugar
  • ½ cup butter, plus more for the pans, softened
  • 4 large eggs
  • Grated zest of 1 lemon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup almond flour (see note below)
  • ¼ cup AP flour, sifted
  • ¼ teaspoon baking powder
  • Pinch of salt
  • Confectioners’ sugar

Makes 2 9 inch cakes

Preheat the oven to 350° F. Lightly grease two round 9-inch pans.

Beat the sugar and ½ cup butter in the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld mixer) on high speed until light and fluffy. Add the eggs one at a time and beat well after each. The batter should be light yellow, and foamy. Add the grated zest, and the vanilla and almond extracts.

Fold the flours, baking powder, and salt into the batter with a rubber spatula one-third at a time. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool completely.

Dust liberally with confectioners’ sugar before serving.

Almond flour is sold in specialty stores and baking supply stores. Or you can make your own. Start with blanched (peeled) almonds. Grind them, no more than 1 ½ cups at a time, in the food processor until powdery. Stop before the nuts become oily. Starting with chilled nuts helps avoid oiliness.


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