One Recipe, Two Cakes: The Secret Behind Tarta de Santiago & Gató Mallorquín

As winter fades and spring begins to bloom in Majorca, almond trees transform the landscape into a sea of pink and white blossoms. This marks the start of the almond-growing season, a time when local chefs, home cooks, and home bakers celebrate Spain’s rich culinary heritage with recipes highlighting seasonal, locally sourced ingredients. And this is why today I felt inspired to share this post about two Spanish almond cakes, a piece of culinary history tied to one of the most famous pilgrimages in the world, El Camino de Santiago.

If you’re looking to experience the flavors of Spain, Tarta de Santiago or the Gató Mallorquín is a must-try. This Spanish almond cake is sure to impress. Made with just almonds, sugar, eggs, lemon zest, and cinnamon, it highlights the beauty of unprocessed ingredients. Naturally gluten-free and bursting with flavor, this cake is a staple of Galician bakeries and a symbol of Spain’s culinary heritage.

Why Locally Sourced Ingredients Matter

For centuries, Spanish cuisine has been built around fresh, seasonal, and locally grown produce. The almonds used in these cakes are often sourced from regional orchards, where traditional farming methods ensure the best quality and taste. Unlike mass-produced alternatives, locally grown almonds provide a richer, nuttier flavor that elevates the cake’s texture and depth. Similarly, free-range eggs from small farms, fragrant organic lemons, and authentic cinnamon sticks give this cake its distinctive aroma and taste. By using high-quality, natural ingredients, recipes remain true to its origins, proving that the best flavors come from keeping it simple and sourcing locally.

Why You’ll Love This Cake

✔️ Naturally Gluten-Free – No flour needed, just pure ground almonds.

✔️ Easy to Make – One bowl, no mixer required.

✔️ Authentic Spanish Flavor – A taste of Galicia’s culinary heritage.

✔️ Perfect for Any Occasion – Light yet rich, great as a dessert or afternoon treat.

Final Thoughts: A Cooking Experience That Brings Spain to Your Kitchen

Cooking is one of the best ways to connect with a country’s culture, and there’s no better place to start than with Spanish desserts, tapas, and traditional dishes.

If you’re passionate about authentic cooking experiences, my private chef-led cooking class in Mallorca will transport you straight to Spain’s vibrant kitchens. Whether you’re interested in making Tarta de Santiago, perfecting paella, or mastering traditional tapas, this is your chance to cook, learn, and indulge in the flavors of Spain.

Join me for an unforgettable cooking experience—because the best way to experience Spain is through its food!

For more about this visit this link:

https://www.thespanishcook.com/cooking-classes

For now here you have this easy, authentic recipe in case to experience a true Spanish baking tradition at home.

Tarta de Santiago & Gató Mallorquín Recipe

Ingredients:

250g raw ground almonds (preferably locally sourced)
250g sugar
5 large free-range eggs
Zest of ½ an organic lemon
½ teaspoon cinnamon
Powdered sugar (for decoration)
Butter (for greasing the pan)

Instructions:

1. Prepare the Batter

In a large bowl, combine the ground almonds, sugar, lemon zest, and cinnamon.

For Tarta de Santiago (Dense & Moist Version):

Crack the whole eggs directly into the dry ingredients. Stir gently with a spatula until fully incorporated. The mixture will be slightly thick and grainy due to the almonds.

For Gató Mallorquín (Light & Airy Version):

Separate the egg yolks and whites into two bowls.

Add the egg yolks to the almond mixture and stir gently until combined.
In a separate bowl, whip the egg whites until soft peaks form.
Gently fold the whipped egg whites into the almond mixture, using a spatula to avoid deflating the batter. This step creates a lighter, fluffier texture.

2. Bake the Cake

Preheat your oven to 170°C (340°F).
Grease a round cake pan with butter and line it with parchment paper.
Pour the batter into the pan and bake for 50 minutes, or until the top is golden brown.
A toothpick inserted into the centre should come out clean when done.

3. Decorate & Serve

For Tarta de Santiago, you could create a Cross of Santiago stencil (easily printable online).

Once the cake has cooled completely, place the stencil on top and dust generously with powdered sugar.
Carefully lift the stencil to reveal the traditional Cross of Santiago design.

For Gató Mallorquín, simply dust with powdered sugar and serve with a scoop of almond ice cream or a drizzle of honey.

Slice and serve with:

A cup of Spanish coffee (café solo or cortado)

A glass of sweet wine

A chilled Mallorcan almond liqueur for an authentic pairing