Santiago Cake

  • Postres
  • 60+
  • Easy

Ingredients (10 pax )

  • 250 g confectioners sugar
  • 250 g almond flour
  • 100 g coarsely chopped marcona almonds
  • 50 g Extra Virgin Olive Oil from Spain (Arbequina)
  • Zest of 1 lemon
  • 4 eggs
  • 1 pinch cinnamon
  • 1 cup cherries, cut in half, pit removed
  • 2 TBSP Extra Virgin Olive Oil from Spain (Arbequina)
  • 2 cups citrus chantilly cream

Santiago Cake recipe - Olive oil and almond cake, citrus cream, cherries, sea salt 


  1. Mix sugar and almond flour.
  2. Whip eggs, lemon zest, Extra Virgin Olive Oil from Spain and cinnamon.
  3. Add the flour mixture to the egg mixture and work until smooth.  Fold in the chopped Marcona almonds.
  4. Grease a tart mold with olive oil and bake at 350 degrees for 25 minutes. Until golden and the center is moist but set.
  5. Serve with a dollop of chantilly cream, cherries dressed in Extra Virgin Olive Oil from Spain and a sprinkle of coarse sea salt.

Olive oil and almond cake on white plate on black table

Source: Seamus Mullen, as presented at the 2018 Olive Oil World Tour campaign. Published with permission of the author. All rights reserved.

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