The dessert par excellence of Compostela is the Tarta de Santiago, whose origins are lost in time, since the first reference to it dates back to 1577, included in a text about the meals that the students of the University gave to the professors on the occasion of their graduation. The recipe for the cake would not appear in publication until many years later. For the first time it appears in an unpublished manuscript from 1835. The genuine Tarta de Santiago is composed only of almonds (at least 33 percent of the total weight), sugar (minimum 33 percent) and eggs (minimum 25 percent). It may also contain lemon zest, sweet wine, brandy, and other spirits, as well as ground sugar in the topping. It will not contain flour.
For more information, we will suggest a gastronomic route in the city:
Gastronomic Route