Tarta de Mondoñedo: A Galician Almond Puff Pastry Cake Recipe 2026

Tarta de Mondoñedo is a traditional dessert from Galician cuisine that consists of a puff pastry shell filled with layers of sponge cake, cabello de ángel (a sweet pumpkin jam), and chopped almonds, all crowned with candied fruit. It is a showstopper of a cake, with a flaky golden crust and a rich, sweet interior that makes it perfect for celebrations.

The origins of this cake are somewhat mysterious. Some sources trace it back to the 12th century based on a carving on a lintel at the Pazo de Xelmírez in Santiago de Compostela, which depicts the cake alongside bread, cheese, and a jug of wine. Others place its origin in the ecclesiastical heyday of Mondoñedo in the late 17th century, believing it was created in the town's convents.

Making tarta de Mondoñedo requires a bit of planning, as you need to prepare a sponge cake in advance. You can also use a store-bought sponge cake to save time. The traditional decoration uses candied cherries and figs, but since candied figs are hard to find, we use green and red candied cherries to achieve the characteristic color contrast.

Ingredients for Tarta de Mondoñedo

For 8 servings

• 2 eggs
• Salt
• 75 g sugar
• 75 g all-purpose flour
• 1 tablespoon butter
• 150 g water
• 150 g sugar
• 1 tablespoon lemon juice
• 150 g chopped almonds
• 1 sheet puff pastry (preferably rectangular)
• 500 g cabello de ángel (sweet pumpkin jam)
• A splash of milk or beaten egg (optional, for brushing the puff pastry)
• Red and green candied cherries for decoration

How to Make Tarta de Mondoñedo Step by Step

1. Beat eggs with sugar

First, prepare the sponge cake. In a bowl, combine 2 eggs with a pinch of salt and 75 g of sugar. Beat with a whisk for about 5 minutes until pale and fluffy.

2. Fold in the flour

Next, incorporate 75 g of all-purpose flour, sifted through a sieve or strainer. Gently fold it into the batter using a spatula or rubber spatula with soft, enveloping motions until just combined.

3. Pour batter into pan

Grease a round cake pan with 1 tablespoon of butter. Pour the sponge cake batter into the prepared pan and smooth the top.

4. Bake the sponge cake

Preheat the oven to 180 °C (350 °F) with both top and bottom heat. Place the pan in the lower-middle section of the oven and bake for 20 minutes. Remove from the oven and let cool on a wire rack. Once cold, unmold the sponge cake and set aside.

5. Make the syrup

To prepare the syrup, combine 150 g of water, 150 g of sugar, and 1 tablespoon of lemon juice in a saucepan. Place over high heat and let boil for 10 minutes over medium heat from the moment it starts boiling. Remove from heat and let the syrup cool.

6. Crumble and soak the sponge

Crumble 125 g of the sponge cake into a bowl and soak it with about 4-5 tablespoons of the cooled syrup.

7. Soak the chopped almonds

In another bowl, place 150 g of chopped almonds and add 6 tablespoons of the syrup. Mix well so that all the almonds are impregnated with the syrup.

8. Line the pan with puff pastry

Line a round pan (20 cm diameter, 5 cm high) with a sheet of puff pastry, preferably rectangular so you have extra to make strips for decoration. Reserve the trimmings.

9. Add the sponge layer

Place the soaked sponge cake as the first layer in the puff pastry-lined pan, spreading it evenly.

10. Add the cabello de ángel layer

Spread 500 g of cabello de ángel over the sponge cake layer, creating the second layer.

11. Add the almond layer

Finally, add the soaked chopped almonds as the third and final layer, distributing them evenly over the cabello de ángel.

12. Decorate with puff pastry strips

Use the reserved puff pastry trimmings to make 6 strips. Arrange them over the top of the cake in a lattice pattern.

13. Seal the edges and brush with milk

Fold the excess puff pastry from the edges inward to seal the cake. Brush the puff pastry with a little milk or beaten egg.

14. Bake the cake

Preheat the oven to 180 °C (350 °F) with both top and bottom heat. Place the pan in the lower-middle section and bake for 40 minutes. Remove from the oven and let cool on a wire rack.

15. Unmold and decorate

Once the cake has cooled, unmold it and brush the puff pastry with the remaining syrup. Decorate as desired with green and red candied cherries.

Tips for the Best Tarta de Mondoñedo

Make the sponge cake ahead

The sponge cake can be made a day in advance and stored in an airtight container at room temperature. This saves time on the day you assemble the cake.

Use a removable pan

A springform or removable-bottom pan makes unmolding the cake much easier, as the cake is quite heavy and delicate. Alternatively, a disposable aluminum pan works well.

Adjust the syrup

If your sponge cake is very dry, you may need a little more syrup to soak it. Taste the mixture as you go to ensure it's moist but not soggy.

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