What almond cake from Santiago de Compostela is topped with powdered sugar?

What almond cake from Santiago de Compostela is topped with powdered sugar? Tarta de Santiago is the canonical answer, a Galician almond cake associated with Santiago de Compostela and the Camino de Santiago.

The cake is usually made from ground almonds, eggs, and sugar, with recipes sometimes adding lemon zest, sweet wine, brandy, or grape marc. It is round and may be baked with no crust or with a pastry base. Its most recognizable decoration is powdered sugar stenciled in the shape of the Cross of Saint James, the symbol that gives the dessert its name.

Although its deeper origins are debated, the cake has medieval associations with Galicia and the pilgrimage route to Santiago. The earliest documentary evidence identified in the protected-geographic application dates to 1577, in notes recording food eaten at the University of Santiago. The familiar cross stencil was introduced much later, in 1924, by the Casa Mora bakery.

A neighboring fact often missed is that Tarta de Santiago is protected as a European PGI product. Under the specification, a qualifying cake made in Galicia must contain at least 33 percent almonds, excluding any pastry base. Torta de Santiago is the Galician-language name; tarta is Spanish.