This delicious almond cake originates in Galicia, where to be called a proper Tarta de Santiago the proportions of the ingredients must meet the standards of the Consello Regulador – no less than 33% almonds, 33% sugar and 25% eggs. I love this sort of precision when baking – for an authentic finish, you can cut out a St James cross from an online template, and use it as a stencil before decorating the cake with icing sugar.