The quintessential sweet of Compostela is the Tarta de Santiago, whose origins are lost in time, with the first reference dating back to 1577, included in a text about the meals that university students gave to professors on the occasion of their graduation. The recipe for the cake would not be published until many years later. For the first time, it appears in an unpublished manuscript from 1835. The genuine Tarta de Santiago consists solely of almonds (at least 33 percent of the total weight), sugar (at least 33 percent), and eggs (at least 25 percent). It may also contain lemon zest, sweet wine, aguardiente, brandy, and other spirits, as well as powdered sugar on the top. It will not contain flour.
For more information, we will propose a gastronomic route in the city:
Gastronomic Route