Inspired by a traditional Spanish dessert, this cake is made with the pulp that remains after making almond milk
You’ve made almond milk and now you are looking for recipes to use up the remaining almond pulp?
You really have to try this almond cake: the taste is incredible, it only needs 4 ingredients and you can whip up the batter in less than 10 minutes!
Also, it’s very easy to make it keto (and it’s gluten-free).
It seldom gets so easy as this when it comes to baking!
The inspiration for this almond cake
This recipe is heavenly inspired in “Tarta de Santiago” (translated as “cake of James”).
Tarta de Santiago is a traditional almond cake from Galicia, a region in northwest Spain famous its traditional cuisine.
The cake is named after Saint James the Great, who is the patron saint of Galicia.
Also, the Cathedral of Santiago de Compostela City is the end point of the pilgrimage routes of “Camino de Santiago” or “the way of Santiago” (which is quite famous among pilgrims and hikers).
This cake is made from ground almonds, eggs, sugar and lemon zest.
The top is typically dusted with confectioners’ sugar and an imprint of a cross to symbolize Saint James’s cross.
Differences between the original Tarta de Santiago and this recipe
I love how Tarta de Santiago tastes as is.
But for this recipe I was looking for an easy way to use the pulp remaining after draining almond milk instead of a true version of Tarta de Santiago, so I made these swaps:
- Tarta de Santiago uses blanched almond flour – the pulp I use comes from unpeeled almonds, so my cake has a more rustic look
- Since the original recipe is too sweet for my taste, I reduced the amount of sweetener and skipped the powdered sugar decoration (which is nowadays is a must for any Tarta de Santiago in Spain)
- Also, I switched the sugar for a combination of xylitol/erythritol (but you can also make it with regular sugar; both taste great)
How to make simple almond cake with almond pulp
Making this almond cake is incredibly easy: you’ll only need 4 ingredients (and no fancy equipment!).
Time needed: 1 hour.
How to make almond cake with almond pulp
- Grease the pan and preheat oven.
Greasing your pan with some butter will help release the baked cake easily.
Preheat oven to 160 °C ( 320 °F).
- Beat the eggs
Beat the sugar* and the eggs with an egg whisk until combined.
*Switch for any low-carb sweetener you like for a keto version (I use a combination of xylitol and erythritol)
- Add the rest
Add the almond pulp and lemon zest. You may also add some ground cinnamon if you like.
Pour the batter in the greased pan and bake for around 50 minutes.
I first set a timer for 35-40 minutes and then add 10 minutes more if the cake isn’t gold brown yet or if making a toothpick test, the toothpick doesn’t come out clean after inserting it near the center of the cake.
- Let it cool down
Let the cake cool down before you remove it from the pan.
Optionally, sprinkle some powdered sugar on top (I don’t do it, but this decoration is very distinctive for the original Tarta de Santiago).
This is one of these uncomplicated recipes that don’t need you to be super meticulous. Still, here are some tips that may help you make this almond cake:
- Don’t worry too much about the size of your almond pulp
Originally, Tarta de Santiago calls for two types of almond flour: the half should be almond flour that is finely ground and the other half can have a more coarse grind (like almond meal, only from peeled almonds).
This way, you can get a cake that tastes light while also having occasionally some small almond pieces.
When using almond pulp (as we’re doing in this recipe), this means, it’s okay if your pulp has some small almond pieces.
- Almond pulp that isn’t super squeezed/dry also works great
Many recipes that use almond pulp ask you to make the biggest effort to squeeze them.
While I also try to squeeze them as much as possible (you get more milk), in my experience this cake also turn out good even if the almond pulp isn’t the driest.
- You can frozen almond pulp
I make this cake using almond pulp from 2 batches milk.
Since almond pulp don’t has such a long shelf life, I freeze it.
Then, before making the cake, I thaw it by letting it in the fridge overnight (or on the kitchen top if the room temperature isn’t as high).
- Make your cake thin
Since there is no baking powder in this cake, it doesn’t inflate.
So, it’s easier to get it baked properly if it’s not so thick (traditional Tarta de Santiago is usually quite flat).
This almond cake lasts for around 3-5 days (probably more, but it never lasts so long… it’s too difficult to resist!).
If it’s not so hot, you can leave it at room temperature for a couple of days. But storing it in the fridge don’t dry it either, so once at room temperature, I put it in the fridge. You can also freeze it.
Almond cake from almond pulp
- 250 gr. almond pulp Or the amount you get after using 2 cups of almonds to make almond milk
- 100 gr. Xylitol This can be switched for sugar 1:1
- 4 medium eggs 5 if they are small
- ½ tsp. lemon zest (grated) lemon zest from 1 lemon
- Grease the cake pan and preheat the oven to 160 °C (320 °F).
- Whisk the eggs with the sugar.
- Add the almond pulp and lemon zest.
- Pour the batter into the cake pan.
- Bake for around 50 minutes, until the top is gold brown or if inserting a toothpick, it goes out clean.Let the baked cake cool down before removing it from the pan.